Lemon Meringue Pots De Creme

• 2 cups half and half
• 4 large eggs, separated
• 3/4 cup sugar plus 4 TB
• 3 TB cornstarch
• Pinch of salt
• 2 TB unsalted butter, softened
• 2 tsp lemon zest
• 1/2 cup lemon juice
• 1 TB finely chopped pistachios

1. 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.
2. 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).
3. 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.

eggs, sugar, tb cornstarch, salt, butter, lemon zest, lemon juice, tb

Taken from www.epicurious.com/recipes/member/views/lemon-meringue-pots-de-creme-52200401 (may not work)