I have been wanting to try these for awhile now and I finally decided it was time to treat myself. These are a lot of work for how much they produce, but they did not disappoint!
Lemon Meringue Pudding Cups
Printable Recipe
1 ½ cups sugar
¼ cup cornstarch
1 Tbsp grated lemon zest
¼ tsp salt
1 ½ cups milk
4 large eggs, yolks and whites separated at room temp. (you only need 2 egg whites for meringue topping)
½ cup lemon juice
1 Tbsp unsalted butter
1/8 tsp cream of tarter
Heat oven to 350 degrees. You’ll need 6 oven proof glass mini coffee mugs, ramekins or custard cups (1/2 cup capacity). Arrange on a rimmed baking sheet.
In food processor, combine 1 ¼ cups of the sugar, the cornstarch, lemon zest and salt; process until zest is finely ground and mixture is tinted a very pale yellow. I used a blender and it worked great. Transfer mixture to a medium saucepan. Whisk in milk until smooth. Bring to a boil over medium heat, stirring gently until pudding thickens. Boil 1 minute; whisking, then remove from heat.
Whisk yolks in a small bowl until blended. Gradually whisk in 1 cup of the hot pudding; return to saucepan and whisk in lemon juice. Bring mixture back to a boil, whisking constantly, and boil 1 minute longer. Remove from heat; whisk in butter until melted and incorporated. Spoon pudding into mugs (I used ramekins) place a large sheet of foil over custards to keep warm.
Beat 2 egg whites and cream of tarter in large bowl with mixer on medium speed until soft peaks form. Gradually (this is important) beat in remaining ¼ cups sugar and continue to beat until stiff, glossy peaks form.
Transfer meringue to 1 gallon Ziploc bag. Gather meringue to one corner of the bag. Cut off ½ in tip from that corner with scissors. Pipe meringue onto top of each hot pudding to cover completely; piping the meringue about 2 inches high (you’ll have extra meringue left; discard). Place pudding in oven 6-8 minutes, until meringue sets and lightly browns. Cool to room temperature, then chill 2 hours before serving.
Source: woman's day magazine
0 Comments