Put the egg whites into a large clean
bowl and whisk well until they form firm peaks. Gradually whisk in 2/3 of the sugar,
fold in the grated lemon rind. Beat the egg yolks together and add 2
tbsp of the milk.
Bring the rest of the milk to the boil
in a large saucepan, add strip of lemon rind and stir in the
remaining sugar, reduce the heat. Drop teaspoons of the beaten egg white
into the hot milk and poach gently for 2 minute.
Remove with a slotted spoon, drain on
kitchen paper and set aside while you make the lemon custard. Cool the milk and stir in the beaten
egg yolks. Heat the mixture gently in a double
boiler, or basin, over simmering water, stir until the custard
thickens.
Do not allow the mixture to boil. Remove the lemon rind and let the
custard cool. Pour into a shallow serving dish and
float the meringues on top. Cover and chill well before serving,
sprinkled with extra lemon rind.
