Lemon Meringue Pots de Creme


Lemon meringue pie is a family favorite at our Easter dinner!  These pretty little individual desserts are sure to bring a taste of spring to your table! ~Amy

Lemon meringue pie is a family favorite at our Easter dinner! These pretty little individual desserts are sure to bring a taste of spring to your table! ~Amy

Lemon Meringue Pots de Creme

Custard:

1 cup sugar
1/4 cup cornstarch
1/4 tsp salt
4 eggs, separated
1/2 cup lemon juice, fresh squeezed
1 cup half and half, chilled
1 cup 2% or whole milk, chilled
Finely grated zest from 1 lemon
2 1/2 tbsp butter, at room temperature

Vanilla pirouette cookies (optional)
Fresh mint

In a medium sized saucepan, whisk together, sugar, cornstarch and salt. Ad egg yolks and whisk until well blended. Whisk in lemon juice, while whisking add, milk and cream. Cook over medium heat, stirring constantly until mixture comes to a boil. Stir for one minute. Remove from heat and stir in butter and lemon zest.
Pour into ramekins. Top with meringue while filling is hot, sealing edges. Bake for 9-11 minutes or until meringue is golden brown. Allow to cool before serving. Garnish with cookies and fresh mint if desired.

Meringue:

4 egg whites
1/4 tsp salt
1/2 cup sugar
Heat oven to
Beat egg whites and salt until soft peaks. Slowly add the sugar while beating on high until stiff peaks. Pipe or spoon onto custard. Sealing edges if desired.

Recipe by Amy Richardson

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One thought on “Lemon Meringue Pots de Creme

  1. These look amazing! I LOVE lemon desserts…I’m puckering up just reading this post. I’ll be making this! Thanks Amy!

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