Mile High Lemon Meringue Pudding Cups
- 1 12 cups sugar
- 14 cup cornstarch
- 1 tablespoon grated lemon zest
- 14 teaspoon salt
- 1 12 cups milk
- 4 large eggs, yolks and whites separated, at room temperature (you need only 2 egg whites for meringue topping)
- 12 cup lemon juice
- 1 tablespoon unsalted butter
- 18 teaspoon cream of tartar
- Heat oven to 350.
- You'll need 6 ovenproof glass mini coffee mugs, ramekins or custard cups (1/2 cup capacity).
- Arrange on a rimmed baking sheet.
- In food proccesor, combine 1 1/4 cups of the sugar, the cornstarch, lemon zest and salt; process until zest is finely ground and mixture is tinted very pale yellow.
- Transfer mixture to a medium saucepan.
- Whisk in milk until smooth.
- Bring to a boil over medium heat, stirring gently until pudding thickens.
- Boil 1 minute, whisking, then remove from heat.
- Whisk yolks in a small bowl until blended.
- Gradually whisk in 1 cup of the hot pudding; return to saucepan and whisk in lemon juice.
- Bring mixture back to a boil, whisking constantly, and boil 1 minute longer.
- Remove from heat; whisk in butter until melted and incorporated.
- Spoon pudding into mugs; place a large sheet of foil over custards to keep warm.
- Beat 2 egg whites and cream of tartar in large bowl with mixer on medium speed until soft peaks form.
- Gradually beat in remaining 1/4 cup sugar and continue to beat until stiff, glossy peaks form.
- Transfer meringue to a 1-gallon ziptop bag.
- Gather meringue to one corner of the bag.
- Cut off 1/2-inch tip from that corner with scissor.
- Pipe meringue onto top of each hot pudding to cover completely, piping the meringue about 2-inch high (you'll have extra meringue left; discard).
- Place puddings in oven 6-8 minutes, until meringue sets and lightly browns.
- Cool to room temperature, then chill 2 hours before serving.
sugar, cornstarch, lemon zest, salt, milk, eggs, lemon juice, unsalted butter, cream of tartar
Taken from www.food.com/recipe/mile-high-lemon-meringue-pudding-cups-357413 (may not work)