Lemon Custard in Meringue Cups

3 eggs, separated
1/2 tsp vinegar
1/4 tsp vanilla extract
1/8 tsp salt
1 cup sugar
1/3 cup corn starch
1/8 tsp salt
1 cup sugar
1 1/2 cups water
6 Tbsp lemon juice
2 Tbsp butter or margarine
1 Tbsp grated lemon peel

Combine egg whites, vinegar, vanilla, & 1/8 tsp salt. Beat until soft peaks form. Gradually add 1 cup sugar; continue beating until soft peaks form.

Cover baking sheet with parchment paper or foil. Spoon meringue into 8 mounds. Using back of spoon, make 3" cups.

Bake at 350 for 35 minutes. Turn off oven ~ DO NOT OPEN DOOR!! Let dry for 1 hour. When cooled completely store in an air tight container.

Combine cornstarch, 1/8 tsp salt, 1 cup sugar, and water in saucepan. Cook and stir until thick and bubbly (about 2 minutes). Beat egg yolks, add small amount of hot water to the yolks before adding them to the pan. Cook for an additional 2 minutes. Remove from heat.

Blend in lemon juice, butter, & lemon peel. Chill.

Just before serving, fill meringue cups with lemon custard. Top with whipped cream, if desired.