 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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. Ingredients:
2 egg whites |
2/3 cup sugar, plus |
2 tablespoons sugar, divided |
2 tablespoons cornstarch |
1 cup cold water |
1 egg, lightly beaten |
1/2 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.
|
|