Meringue:
6 servings
Boil 1 3/4 cups (13.5 fl oz) of milk with the vanilla extract and the lemon zest. Mix the remaining milk with the yolks and cornstarch. Add to the boiling milk all at once, stir over low heat until it thickens.
Poached meringue:
Mix the whites until soft peaks form. Once it is like a foam, add the granulated sugar and keep whisking until shiny and smooth. Incorporate the powdered sugar in folding motion. Using 2 spoons, take a scoop of meringue and shape it as an oval. Then, put the meringue in a bowl with the warm milk mixture and cook, uncovered, in bain-marie for 2 minutes or until the meringue is firm.
