1 c. sugar
2 tbsp. cornstarch
Juice of 1 lemon
3/4 c. boiling water (or 1 c., if it's a sm. lemon)
3 egg whites

Combine all ingredients except egg whites in a saucepan. Cook and stir until thick and transparent (about 5 minutes or less).

Meanwhile, beat the egg whites with an electric mixer until stiff. Pour hot mixture into egg whites in a slow steady stream while beating. Beat until "cool" (at least 5 minutes). Chill and serve topped with custard sauce and a dash of nutmeg.

CUSTARD SAUCE FOR ANGEL FLUFF:

2 c. milk
3 egg yolks
3 tbsp. sugar
Dash of salt
1 tsp. vanilla
Nutmeg

Scald the milk in a double boiler. In a bowl, beat the egg yolks and add sugar and salt. Pour some of the hot milk into the egg yolks, then return this mixture to the pan.

Simmer in double boiler, stirring, until the custard coats a metal spoon. Cool. Strain. Add vanilla. Serve over Angel Fluff, with a dash of nutmeg.