Instructions: Cover a baking sheet with parchment paper; secure with masking tape, and set aside.

Beat egg whites (at room temperature) and salt in a bowl at high speed of a mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Add vanilla, and beat until blended.

Spoon meringue into a pastry bag fitted with a large star tip. Pipe into 60 portions onto prepared baking sheet, forming pointed mounds 1 inch wide and 1 inch high.

Bake at 200 degrees for 1 hour or until dry. Turn oven off, and let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper.

Combine 2/3 cup sugar, cornstarch, and lemon rind in a saucepan; stir well.

Gradually add water and lemon juice; stir with a wire whisk until blended.

Bring to a boil over medium heat; cook 1 minute, stirring constantly.

Gradually stir one-fourth of hot lemon mixture into egg yolk; add to remaining lemon mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly.

Pour lemon custard into a bowl; place plastic wrap on surface, and chill.

Yield: 10 servings.

Serving Ideas : Garnish with currants and edible flowers, if desired.

NOTES : Wait until the last minute to float the tiny meringues in the lemon mixture. You can store baked meringues in an airtight container for up to 2 days. To serve, spoon 2 tablespoons lemon custard onto each of 10 dessert plates, and top each with 6 meringues. Arrange 2 tablespoons raspberries and 2 tablespoons blueberries on each plate.

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