Lemon-Buttermilk Custards

Submitted by KittyKitty

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

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 4

ingredients

• 3⁄4 cup sugar
• 3 tablespoons cornstarch
• 1 1⁄2 cups buttermilk
• 2 tablespoons butter
• 3 large eggs, seperated
• 1 1⁄2 teaspoons grated lemon rind
• 1⁄4 cup fresh lemon juice
• 1⁄4 cup sugar

• Garnish

• lemon twist

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

[ahensley]

Think I've died and gone to Heaven!! This is delicious! I changed it a little, though: I doubled the recipe, using equal parts buttermilk and heavy cream; cut back a little on the sugar, and folded in half of the meringue prior to putting it in a baking dish. I've lined the dish with tall lemon cookies, almost like a biscotti. The rest of the meringue is on top, and it is great! (Now if I can just keep my husband out of it until after our company arrives!)

 

[Little Squirrel]

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!!!