Lemon-Buttermilk Custards

"Golden meringue caps these tangy lemon custards. Great after grilled fish"
 
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Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Combine 3/4 cup sugar and cornstarch in a 2-quart heavy saucepan; stir well. Add buttermilk;cook over medium heat,stirring constantly, 6 to 8 minutes or until mixture comes to a boil and thickens. Stir in butter.
  • Combine egg yolks, lemon rind, and juice; beat well. Gradually stie one-fourth of hot mixture into yolks; add in remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 6 to 8 minutes or until snooth and thickened. Spoon mixture into four 10-ounce ungreased custard cups.
  • Beat egg whites in large bowl at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tbls. at a time, beating until stiff peaks form. Spread meringue ove custards, sealing to edge of each dish.
  • Bake at 325F for 20 minutes or until meringues are browned. Cool completely before serving. Garnish if desired.

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Reviews

  1. Think I've died and gone to Heaven!! This is delicious! I changed it a little, though: I doubled the recipe, using equal parts buttermilk and heavy cream; cut back a little on the sugar, and folded in half of the meringue prior to putting it in a baking dish. I've lined the dish with tall lemon cookies, almost like a biscotti. The rest of the meringue is on top, and it is great! (Now if I can just keep my husband out of it until after our company arrives!)
     
  2. Yummy - these were super creamy and super rich! They're kind of like individual sized lemon merinque pies without the crust. I followed the recipe exactly. Both my husband and I loved them - we will definitely make this recipe again. Thanks! Ammendment to review one year later - I have made these so many times that it is now my signature recipe! The lemon custards ALWAYS turn out - the recipe is a winner!!!
     
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