How to Make Jim's Lemon Soup
- Blend cornstarch with a small amount of the water, lemon peel, lemon juice, 1/4 c of the sugar and wine. Bring to a boil and cook, stirring , until slightly thickened and clear.
- Remove from heat, add a little of the hot mixture to egg yolks and then add the yolks to the soup, beating constantly.
- Chill soup throughly, covered. Beat egg whites until stiff, add 1/2 c. sugar, a little at a time. Beat until whites for stiff, glossy peaks. Set aside a small amount of the meringue for garnish and whip the cold soup into the remaining meringue.
- Serve immediately with dollops of meringue topping with lemon or lime slices on each bowl.