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Lemon meringue pot de creme

Lemon is pure happiness.  It’s bright, colorful, and with a bit of sugar makes the ideal dessert.  When I saw this recipe, both from Nigella Lawson and New York Times Cooking, I could not resist the chance to make it.

This recipe is great because you can make it a day ahead, and then just whip up the final topping a few minutes or hours before serving.

Lemon meringue pot de creme

Lemon is pure happiness.  It’s bright, colorful, and with a bit of sugar makes the ideal dessert.  When I saw this recipe, both from Nigella Lawson and New York Times Cooking, I could not resist the chance to make it.

This recipe is great because you can make it a day ahead, and then just whip up the final topping a few minutes or hours before serving.

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Ingredients

Recipe serves: 6
2 cups half-and-half
1 teaspoon vanilla
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
2 tablespoons finely chopped pistachios
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Lemon meringue pot de creme
  • time
    40 minutes plus two chilling
  • serves
    6
  • skill level
    Medium

Ingredients

Directions

1
Done

Heat half-and-half to just under a boil in a heavy-bottomed saucepan or a double boiler then add the vanilla.

2
Done

In a mixing bowl, combine egg yolks, ¾ cup sugar, cornstarch and salt. Whisk well until creamy, a minute or two.

3
Done

Slowly whisk ½ cup of hot half-and-half into egg-sugar mixture, then add remaining half-and-half and mix well.

4
Done

Pour back into saucepan and cook over medium heat, whisking continuously, until custard is thick, about 5 minutes.

5
Done

Remove from heat and whisk in butter, lemon zest and lemon juice. Spoon custard into 6 4-ounce ramekins or glasses. You can even make them in smaller portions for a larger group.

6
Done

Cover with plastic wrap and refrigerate for at least 2 hours, and up to several hours. (May be done even a day ahead.)

7
Done

Combine chopped pistachios with 1 tablespoon sugar. Heat oven to 350 degrees. Put egg whites in mixing bowl and add 3 remaining tablespoons sugar.

8
Done

Beat whites to stiff peaks. Spoon a pile of meringue onto each custard-filled ramekin, using all the meringue.

9
Done

Sprinkle with pistachio-sugar mixture. Bake for 10 to 15 minutes, until the tops are browned. Keep at room temperature until ready to serve.