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1
In a deep 10- or 11-inch skillet set over moderately low heat, bring 3 cups of the milk and the lemon zest to a simmer; remove from the heat and let steep 5 minutes.
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2
Strain the milk and return to the skillet.
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3
Beat the egg whites to soft peaks, then add 1/2 cup of the sugar, 1 tablespoon at a time, beating all the while; continue until stiff glossy peaks form.
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4
Return the milk to low heat and when steam rises from the surface, drop meringue in by rounded tablespoons.
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5
(To keep meringue from sticking, dip the spoon often in hot water).
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6
Poach the meringues about 2 minutes in the milk, turn and poach the other side 2 minutes.
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7
With a slotted spoon, carefully transfer them to a large wet plate and reserve.
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8
As soon as all meringues are poached, strain the milk into a medium-size heavy saucepan and mix in the remaining sugar.
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9
Combine the remaining 1/4 cup milk with the cornstarch, whisk a little of the hot milk into this mixture, then blend into the pan and cook, stirring constantly, over moderately low heat 3 minutes or until slightly thickened.
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10
Beat the egg yolks lightly, whisk in a little of the hot sauce, stir back into pan and cook, stirring constantly, over low heat 2 to 3 minutes until no raw egg taste remains (do not boil or the mixture may curdle).
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11
Pour the hot custard into a large shallow heatproof bowl, cool 10 minutes, then float the meringues on top.
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12
Serve warm or well chilled, dusting the meringues with cinnamon at the last minute.
