Lemon Meringue Desserts

looneytunesfan's Note:

These pretty individual dessert cups are cute as can be—and yummy too. A sweet and fluffy golden meringue tops the pudding that's rich with lemony flavor.

• Total Time: 30 mins
• Prep Time: 25 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 2 egg whites
• 2⁄3; cup sugar , plus
• 2 tablespoons sugar , divided
• 2 tablespoons cornstarch
• 1 cup cold water
• 1 egg , lightly beaten
• ½ cup lemon juice
• 1 tablespoon butter
• 1 teaspoon grated lemon peel
• 1⁄8; teaspoon cream of tartar

Directions:

1. Let egg whites stand at room temperature for 30 minutes. In a small saucepan, combine 2/3 cup sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and peel. Pour into four 6-oz. custard cups; set aside.
3. In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown.