“I have not tried this pudding. I'm posting this for safe keeping. I found this recipe in Woman's Day magazine.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: