Lemon Clouds with Custard |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
|
Cool custard on a cloud of fluffy egg whites is the perfect ending to a heavy meal. Jessica Wallace, Fort Worth, Texas Ingredients:
11 tablespoons sugar, divided |
3 tablespoons cornstarch |
2 teaspoons grated lemon peel |
1-1/3 cups plus 1 tablespoon cold water, divided |
1/3 cup lemon juice |
3 egg whites |
1/8 teaspoon cream of tartar |
custard sauce: |
3 tablespoons sugar |
1 tablespoon cornstarch |
1-3/4 cups cold milk |
3 egg yolks, lightly beaten |
1/2 teaspoon vanilla extract |
Directions:
1. In a heavy saucepan, combine 5 tablespoons sugar, cornstarch, and lemon peel. Gradually stir in 1-1/3 cups water until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice. Set aside.
2. In another heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water. With a portable mixer, beat on low speed over low heat for 1 minute. Continue beating until mixture reaches 160°. Pour into the bowl of a heavy-duty stand mixer. Beat on high speed until stiff peaks form. Fold into lemon syrup. Cover and refrigerate for at least 2 hours.
3. For sauce, in a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from the heat. Stir a small amount of hot milk mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate until chilled. Spoon lemon meringue into dessert cups; top with custard sauce. Yield: 5-6 servings.
|
|