Ingredients
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2 cups half-and-half
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1 teaspoon vanilla
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4 large eggs, separated
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¾ cup sugar, plus 4 tablespoons
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3 tablespoons cornstarch
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Pinch of salt
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2 tablespoons unsalted butter, softened
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2 teaspoons lemon zest
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½ cup lemon juice
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2 tablespoons finely chopped pistachios
Directions
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1
Done
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Heat half-and-half to just under a boil in a heavy-bottomed saucepan or a double boiler then add the vanilla. |
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2
Done
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In a mixing bowl, combine egg yolks, ¾ cup sugar, cornstarch and salt. Whisk well until creamy, a minute or two. |
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3
Done
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Slowly whisk ½ cup of hot half-and-half into egg-sugar mixture, then add remaining half-and-half and mix well. |
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4
Done
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Pour back into saucepan and cook over medium heat, whisking continuously, until custard is thick, about 5 minutes. |
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5
Done
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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. |
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6
Done
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Cover with plastic wrap and refrigerate for at least 2 hours, and up to several hours. (May be done even a day ahead.) |
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7
Done
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Combine chopped pistachios with 1 tablespoon sugar. Heat oven to 350 degrees. Put egg whites in mixing bowl and add 3 remaining tablespoons sugar. |
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8
Done
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Beat whites to stiff peaks. Spoon a pile of meringue onto each custard-filled ramekin, using all the meringue. |
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9
Done
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Sprinkle with pistachio-sugar mixture. Bake for 10 to 15 minutes, until the tops are browned. Keep at room temperature until ready to serve. |
