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1
Preheat oven to 225F.
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2
Line large baking sheet with parchment paper.
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3
Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
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4
Gradually add sugar, 1 tablespoon at a time, and beat until stiff and glossy, about 8 minutes.
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5
Using generous 1/3 cup meringue for each, scoop 8 dollops of meringue onto prepared baking sheet, spacing apart.
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6
Using back of spoon, make 2 1/2-inch-wide indentation in center of each meringue, spreading meringues to form 3 1/2-inch-diameter nests.
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7
Bake meringues until crisp, about 1 1/2 hours.
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8
Cool.
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9
(Can be made 1 day ahead.
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10
Store airtight at room temperature.)
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11
Bring 1/2 cup cream to simmer in heavy medium saucepan over medium heat.
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12
Add 8 mint sprigs; remove from heat.
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13
Cover; let steep 30 minutes.
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14
Strain mixture into bowl; discard mint.
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15
Combine egg yolks, sugar, lemon juice, and lemon peel in heavy medium saucepan.
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16
Whisk constantly over medium-low heat until mixture thickens and instant-read thermometer inserted into mixture registers 160F, about 5 minutes.
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17
Transfer custard to glass bowl; whisk in mint-infused cream.
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18
Refrigerate until cold, at least 1 hour.
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19
Using electric mixer, beat remaining 1/2 cup cream in medium bowl until peaks form.
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20
Fold into lemon mixture.
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21
(Filling can be made 6 hours ahead.
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22
Cover and refrigerate.)
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23
Spoon filling into meringue shells.
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24
Garnish with additional mint sprigs.
