Lemon Meringue Custards Recipe

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Servings: 1

Ingredients

  • 3/4 c. sugar the zest of 3 lemons removed with a vegetable peeler (being carefulto include none of the white pith)
  • 2 1/2 c. lowfat milk
  • 1 1/2 c. heavy cream
  • 1/4 tsp salt
  • 5 lrg egg yolks
  • 4 lrg whol Large eggs
  • 1/4 c. fresh lemon juice
  • 1 1/4 c. sugar
  • 4 lrg egg whites
  • 1/4 c. fresh lemon juice silver dragees for garnish

Directions

  1. Make the custard:In a food processor grind the sugar and the zest till the zest is minced
  2. fine and transfer the mix to a large saucepan. Add in 1/4 c. water, bring the mix to a boil over moderate heat, stirring till the sugar is dissolved, and boil the syrup for 5 min. Stir in the lowfat milk, the cream, and the salt and cook the mix till it is warm, but don't let it boil. In a bowl whisk together the yolks and the whole Large eggs, add in the warm lowfat milk mix in a stream, whisking, and stir in the lemon juice.
  3. Strain the custard through a fine sieve into twelve 2/3-c. ramekins set in a large baking pan, add in sufficient warm water the pan to reach halfway up the sides of the ramekins, and bake the custards in the middle of a preheated 325F. oven for 40 min, or possibly till they are just set.
  4. (Alternatively, the custard can be baked in the same manner in a 1 1/2-qt shallow baking dish for 1 hour, or possibly till it is just set.) Remove
  5. the ramekins from the pan, let the custards cold completely, and refrigeratethem, covered loosely with wax paper, for at least 3 hrs. The custards may be made 1 day in advance and kept covered and chilled.
  6. Make the meringue:In a small saucepan combine the sugar with 1/3 c. water and bring the mix to a boil, stirring till the sugar is dissolved. Boil the syrup till it registers 248F. on a candy thermometer and remove the pan from the heat. While the syrup is boiling, in a bowl with an electric mixer beat the whites with a healthy pinch of salt till they hold soft peaks. With the
  7. mixer running add in the warm syrup in a stream, beat the meringue on medium speed till it is cold, and beat in the lemon juice.
  8. Transfer the meringue to a pastry bag fitted with a star tip, blot the top
  9. of the custard dry with paper towels, and pipe the meringue decoratively onto it. Sprinkle the meringue with the dragees, transfer the custards to
  10. a large baking pan filled with ice, and bake them in the top third of a preheated 450F. oven for 3 to 4 min, or possibly till the meringue is golden brown.
  11. The lemon meringue custards may be made 3 hrs in advance and kept in the large baking pan filled with more ice.
  12. Serves 12.

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