Lemon Meringue Pots de Crème
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kitt decided around 16:27 on 9 April 2016 to publish this:
Ingredients
- 2 cups half-and-half
- 4 large eggs, separated
- ¾ cup sugar, plus 4 tablespoons
- 3 tablespoons cornstarch
- Pinch of salt
- 2 tablespoons unsalted butter, softened
- 2 teaspoons lemon zest
- ½ cup lemon juice
- 1 tablespoon finely chopped pistachios
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Nutritional Information
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Nutritional analysis per serving (6 servings)
348 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 0 grams dietary fiber; 37 grams sugars; 7 grams protein; 164 milligrams cholesterol; 130 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. -
Preparation
- 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.)
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