Total Time
50mins
Prep 10 mins
Cook 40 mins

Golden meringue caps these tangy lemon custards. Great after grilled fish

Ingredients Nutrition

Directions

  1. Combine 3/4 cup sugar and cornstarch in a 2-quart heavy saucepan; stir well. Add buttermilk;cook over medium heat,stirring constantly, 6 to 8 minutes or until mixture comes to a boil and thickens. Stir in butter.
  2. Combine egg yolks, lemon rind, and juice; beat well. Gradually stie one-fourth of hot mixture into yolks; add in remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 6 to 8 minutes or until snooth and thickened. Spoon mixture into four 10-ounce ungreased custard cups.
  3. Beat egg whites in large bowl at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tbls. at a time, beating until stiff peaks form. Spread meringue ove custards, sealing to edge of each dish.
  4. Bake at 325F for 20 minutes or until meringues are browned. Cool completely before serving. Garnish if desired.

Reviews

(1)
Most Helpful

Yummy - these were super creamy and super rich! They're kind of like individual sized lemon merinque pies without the crust. I followed the recipe exactly. Both my husband and I loved them - we will definitely make this recipe again. Thanks! Ammendment to review one year later - I have made these so many times that it is now my signature recipe! The lemon custards ALWAYS turn out - the recipe is a winner!!!

Little Squirrel November 19, 2008

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