Instructions: Heat oven to 250 deg F. Line cookie sheet with parchment paper. Draw six 4" circles on paper.

In large bowl, beat egg whites and cream of tartar at med speed until soft peaks from. Gradually add 1/2 C sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto circles on paper-lined cookie sheet, building up edges to form 1" high sides.

Bake at 250 deg F for 1 hr. DO NOT OPEN OVEN. Turn oven off; leave meringues in oven with door closed for 2 hrs.

Meanwhile, in med saucepan, combine 1/4 C sugar and cornstarch. Slowly stir in orange juice. Cook over med-low heat, stirring constantly, until mixture thickens. Stir in lemon juice and lemon peel. Cool completely. Store filling in refrigerator.

To serve, spoon lemon filling into meringue shells. Sprinkle with powdered sugar. If desired, garnish with mint leaves.

Makes 6 servings.

Dos 30mg

NOTES : Id forgotten about the idea of using little meringues for tart/pie fillings. They certainly are lower fat then any decent pie crust or puff pastry would be. I suspect, however, that they can only be filled immediately prior to serving to prevent them from becoming soggy.

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