Lemon Meringue Pudding Cups

By á-48164

Ingredients

• 1 1/2 C. sugar
• 1/4 c. cornstarch
• 1 Tbsp grated lemon zest
• 1/4 tsp salt
• 1 1/2 cups milk
• 4 large eggs yolks and whites separated, at room temp.
• you need only 2 egg whites for meringue topping
• 1/2 cup lemon juice
• 1 Tbls unsalted butter
• 1/8 tsp cream of tarter

Preparation

Step 1

350*
arrange 6 ramekins or custard cups (1/2 cup) on a rimmed baking sheet.
In food processor, combine 1 1/4 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 sauce pan. 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.
Whisk yolks in a small bowl until blended. Gradually whisk in 1 cup of the hot pudding, return to saucepan and shisk 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 foil over custard to keep warm.
Beat 2 egg whites and cream of tartar in large bowl with mixer on medium speed until stiff,glossy peaks form.
Transfer meringue to a 1-gallon bag. Pipe meringue onto top of each hot pudding to cover completely. Place puddings in over 6 to 8 minutes, until meringue sets and lightly browns. cool to room temp, then chill 2 hours before serving.