For the meringues
6 egg whites
24 tablespoons of sugar
For the filling
1/2 cup sugar
1/2 cup water
1/2 cup milk
6 yolks passed through a sieve
1 tablespoon grated lemon zest
1 tablespoon cornstarch
For the meringues
6 egg whites
24 tablespoons of sugar
For the filling
1/2 cup sugar
1/2 cup water
1/2 cup milk
6 yolks passed through a sieve
1 tablespoon grated lemon zest
1 tablespoon cornstarch
Preheat oven to 212°F
Beat egg whites until fluffy and add sugar gradually
Beat for about 5 minutes
Place meringue in a piping bag with a star tip and shape into hills on an ungreased baking sheet
Bake for 1 hour, with the oven partially open
Check by removing one meringue from the oven: the outside should be firm and the inside creamy
If necessary, bake for additional time
Remove from oven and baking sheet using a spatula when the meringues are cool
Let cool
Prepare the filling
In a saucepan, combine sugar and water and bring to a boil
Cook until the syrup reaches 240°F
Mix in milk, yolks, lemon zest, and cornstarch
Cook while stirring constantly until thickened
Remove from heat and let cool
Apply a small amount of whipped cream to the bottom of one meringue and top with another
Repeat the process until all the meringues are filled
Yield: 40 meringues
