Results 1 to 1 of 1
  1. #1
    Deal GURU rtebalt's Avatar
    Join Date
    Aug 2008
    outside Philadelphia, PA
    Blog Entries

    Default Mile-High Lemon Meringue Pudding Cups

    Serves 6
    Active Time: 20 minutes
    Total Time: 2 hours 30 minutes (Plus 2 hr chilling)

    1 1⁄2 cups sugar
    1⁄4 cup cornstarch
    1 Tbsp grated lemon zest
    1⁄4 tsp salt
    1 1⁄2 cups milk
    4 large eggs, yolks and whites separated, at room temperature (you need only 2 egg whites for meringue topping)
    1⁄2 cup lemon juice
    1 Tbsp unsalted butter
    1⁄8 tsp cream of tartar

    1. Heat oven to 350°F. You’ll need 6 ovenproof glass mini–coffee mugs, ramekins or custard cups (½-cup capacity). Arrange on a rimmed baking sheet.
    2. In food processor, combine 11⁄4 cups of the sugar, the cornstarch, lemon zest and salt; process until zest is finely ground and mixture is tinted very pale yellow. 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.
    3. 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; place a large sheet of foil over custards to keep warm.
    4. Beat 2 egg whites and cream of tartar in large bowl with mixer on medium speed until soft peaks form. Gradually beat in remaining 1⁄4 cup sugar and continue to beat until stiff, glossy peaks form.
    5. Transfer meringue to a 1-gallon ziptop 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 in. high (you’ll have extra meringue left; discard). Place puddings in oven 6 to 8 minutes, until meringue sets and lightly browns. Cool to room temperature, then chill 2 hours before serving.

    Per serving: 316 cal, 5 g pro, 60 g car, 0 g fiber, 7 g fat (3 g sat fat), 151 mg chol, 146 mg sod

  2. The Following 2 Users Say Thank You to rtebalt For This Useful Post:

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

(C) Melissa 'Liss' Burnell & 1995-2016
Material from may not be copied or distributed, or republished, uploaded, posted, or transmitted in any way, without the prior written consent of, EXCEPT: you may print recipe pages for your personal, non-commercial home use only, provided you do not delete or change any copyright, trademark, or other proprietary notices. Modification or use of the materials for any other purpose violates's intellectual property rights.