Lemon Meringue Pots De Creme Recipes

LEMON MERINGUE POTS DE CRèME

Steps:

• Heat half-and-half to just under a boil in a heavy-bottomed saucepan or a double boiler. In a mixing bowl, combine egg yolks, 3/4 cup sugar, cornstarch and salt. Whisk well until creamy, a minute or two.
• Slowly whisk 1/2 cup of hot half-and-half into egg-sugar mixture, then add remaining half-and-half and mix well. Pour back into saucepan and cook over medium heat, whisking continuously, until custard is thick, about 5 minutes. Remove from heat and whisk in butter, lemon zest and lemon juice. Spoon custard into 6 4-ounce ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, and up to several hours. (May be done even a day ahead.)
• Combine chopped pistachios with 1 tablespoon sugar. Heat oven to 350 degrees. Put egg whites in mixing bowl and add 3 remaining tablespoons sugar. Beat whites to stiff peaks. Spoon a pile of meringue onto each custard-filled ramekin, using all the meringue. Sprinkle with pistachio-sugar mixture. Bake for 10 to 15 minutes, until the tops are browned. (May be baked just before guests arrive, then kept at room temperature until time for dessert.)

LEMON POTS DE CRèME

Steps:

• Set 4 (4 oz.) ramekins in a large baking pan. Bring a kettle of water to boil. Heat the oven to 325°F.
• Combine the egg yolks, lemon zest, and 1/4 cup of the sugar in a medium bowl. Combine the milk, cream, salt, and remaining sugar in a small saucepan and bring to a simmer. Slowly and gradually whisk the warm cream mixture into the egg yolk mixture. Divide among the ramekins.
• Set the baking pan in the oven. Pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins. Cover the pan with foil.
• Bake the custards until they are set around the edges but still jiggle a bit in the center, about 25 to 30 minutes. Remove the pan from the oven and let cool to room temperature, then transfer the ramekins to the fridge to chill for at least 4 hours. To serve, top with whipped cream and blueberries if desired.

LEMON MERINGUE POTS DE CREME

Steps:

• Heat H&H to just under a boil. In mixing bowl combine egg yolks, 3/4 c sugar. cornstarch and salt. Whisk 1-2 mins. Slowly whisk 1/2 c of hot H&H into egg mixture. Add remaining half and mix well. Pour back intro saucepan, cook over med heat until thick, about 5 mins. Remove from heat, whisk in butter, lemon z&j. Spoon into 6 4oz ramekins. Cover with saran wrap and refrig at least 2 hrs (up to a day). Combine nuts with 1TB sugar. Heat oven to 350. Put egg whites into mix bowl, add remaining 3TB sugar. Beat to stiff peaks. Spoon onto ramekins, sprinkle pistachio mixture on top. Bake 10-15 mins until tops are browned. Bake before guests arrive then keep at room temp for dessert.