Lemon Meringue Custards Recipes

LEMON CUSTARD IN MERINGUE CUPS

Steps:

• For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Line baking sheet with parchment. Spoon egg white mixture into 8 mounds on paper. Shape into cups with a spoon. , Bake at 300° for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour. Remove shells from paper. When thoroughly cooled, store in an airtight container. , For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the lemon juice, zest and butter. Cool to room temperature without stirring. Chill. , Just before serving, fill meringue shells with custard and top with whipped cream.

LEMON MERINGUE DESSERTS

Steps:

• In a small saucepan, combine 2/3 cup sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and zest. Pour into four 6-oz. custard cups; set aside. , In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown.

LEMON MERINGUE CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 325ºF (170ºC).
• In a medium bowl, cream the butter and slowly add the sugar. Beat until light and fluffy.
• Add the eggs one at a time, mixing until incorporated.
• Sift the flour and baking powder into the sugar mixture. Add salt and mix until just combined.
• Add the vanilla, milk, and lemon juice, and mix until incorporated.
• Scoop mixture into a lined cupcake tin about ¾ full.
• Bake 12-15 minutes, or until a toothpick comes out cleanly from the center of the cupcakes. Let cupcakes cool.
• Prepare the lemon curd by whisking the yolks and sugar in a heatproof bowl over a pot of simmering water.
• Once the sugar is dissolved, add the lemon juice and zest. Stir until the mixture thickens, about 10 minutes.
• Once the curd coats the back of a spoon, add the butter and stir until melted.
• Remove from the heat, cover with plastic wrap, and refrigerate. Make sure the cling film touches the surface of the curd so that a film doesn't form on top.
• Prepare the frosting by whisking the egg whites and sugar in a heatproof bowl over simmering water until it thickens and the sugar dissolves completely. Tempering the eggs will ensure the frosting is food safe without being baked.
• Remove from the heat, add the cream of tartar, and beat about 10 minutes until soft peaks form.
• Using a piping tip or a knife, cut a hole into the top of the cupcakes and press down to make a well for the curd.
• Add lemon curd into the cupcakes and frost them with the meringue.
• Torch the frosting or carefully broil for about 3 to 4 minutes. Be sure that you use foil cupcake liners if broiling!
• Enjoy!

LEMON MERINGUE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

SIMPLE LIGHT LEMON CUSTARD

Steps:

• Combine eggs, lemon rind and sugar in a saucepan on medium heat.
• Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
• Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
• Set aside, let cool before serving.
• Mixture will thicken even more when cold.
• Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!

LEMON CUSTARD PIE

Steps:

• Combine milk, sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly until mixture thickens to the consistency of pudding, 8 to 10 minutes. Remove from heat.
• Whisk egg yolks in a bowl until smooth. Add lemon juice and whisk until smooth.
• Return pudding to the heat; slowly stir in egg yolk mixture. Increase heat to high and boil, stirring constantly, for at least 2 minutes. Stir in butter and 1 teaspoon vanilla extract. Pour thickened custard into the pie shell.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine egg whites, remaining vanilla extract, and brown sugar in a large bowl. Whip with an electric mixture until a fluffy meringue forms. Spread meringue over the custard.
• Bake pie in the preheated oven until meringue is golden brown, about 10 minutes. Let cool. Chill for at least 1 hour before serving.

LEMON CUSTARD TARTS

Steps:

• Pate Sucree Extra:Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse just until mixture resembles coarse meal, about 10 seconds. In a liquid-measuring cup, whisk together ice water and egg yolks. With machine running, add egg-yolk mixture in a slow, steady stream just until dough holds together without being wet or sticky, about 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time. Turn dough out onto a piece of plastic wrap and divide in half. Shape each half into a disk, wrap tightly, and refrigerate until chilled, about 1 hour.
• Divide one disk into 6 equal pieces (reserve remaining disk for another use). On a lightly floured surface, roll each piece into a ball and flatten into a 6-inch round with a rolling pin. Using your fingers, press rounds into bottom and up sides of six 4-inch round tart pans. Trim edges and refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees. Line each tart shell with parchment, pressing it into corners and edges, then fill with dried beans, rice, or pie weights. Place on a rimmed baking sheet and bake until sides are golden, 15 to 20 minutes. Remove parchment and beans. Continue baking until bottoms are cooked through and lightly golden, about 10 minutes more. Let cool completely.
• Filling:Whisk together condensed milk and egg yolks until thoroughly combined. Whisk in lemon juice. Divide filling among tart shells. Bake until filling is set, 10 to 12 minutes. Transfer to a wire rack and let cool completely. Refrigerate until well chilled.
• Italian Meringue:In a small saucepan over medium heat, bring sugar and 1/4 cup water to a boil. Continue boiling until a candy thermometer registers 238 to 240 degrees (soft-ball stage). Meanwhile, in the bowl of a mixer fitted with the whisk attachment, beat together egg whites, salt, and cream of tartar on medium-high speed until stiff (but not dry) peaks form (do not overbeat). Increase speed to high and add sugar syrup in a slow, steady stream, beating until mixture stops steaming, about 3 minutes.
• Transfer meringue to a pastry bag fitted with a 1/2-inch round tip; pipe as desired. Using a small kitchen torch held at a 90-degree angle, move flame back and forth 3 inches from surface of meringue until it starts to brown (or broil 6 to 8 inches from heat source, about 1 minute). Serve immediately.

MERINGUE SHELLS WITH LEMON CURD

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.

LEMON MERINGUE CUSTARDS

Steps:

• Make the custard:
• In a food processor grind the sugar and the zest until the zest is chopped fine and transfer the mixture to a large saucepan. Add 1/4 cup water, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and boil the syrup for 5 minutes. Stir in the milk, the cream, and the salt and cook the mixture until it is hot, but do not let it boil. In a bowl whisk together the yolks and the whole eggs, add the hot milk mixture in a stream, whisking, and stir in the lemon juice. Strain the custard through a fine sieve into twelve 2/3-cup ramekins set in a large baking pan, add enough hot water the pan to reach halfway up the sides of the ramekins, and bake the custards in the middle of a preheated 325°F. oven for 40 minutes, or until they are just set. (Alternatively, the custard can be baked in the same manner in a 1 1/2-quart shallow baking dish for 1 hour, or until it is just set.) Remove the ramekins from the pan, let the custards cool completely, and chill them, covered loosely with wax paper, for at least 3 hours. The custards may be made 1 day in advance and kept covered and chilled.
• Make the meringue:
• In a small saucepan combine the sugar with 1/3 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. Boil the syrup until it registers 248°F. on a candy thermometer and remove the pan from the heat. While the syrup is boiling, in a bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks. With the mixer running add the hot syrup in a stream, beat the meringue on medium speed until it is cool, and beat in the lemon juice.
• Transfer the meringue to a pastry bag fitted with a star tip, blot the top of the custard dry with paper towels, and pipe the meringue decoratively onto it. Sprinkle the meringue with the dragées, transfer the custards to a large baking pan filled with ice, and bake them in the top third of a preheated 450°F. oven for 3 to 4 minutes, or until the meringue is golden. The lemon meringue custards may be made 3 hours in advance and kept in the large baking pan filled with more ice.

LEMON MERINGUE WITH AMARETTI COOKIE TOPPING

Steps:

• For the custard: In a small saucepan, bring the milk and lemon zest to a boil over medium heat. Remove the pan from the heat and allow the mixture to cool for 5 minutes.
• In a medium bowl, whisk together the sugar, flour and egg yolks (the mixture will be thick). Pour the milk mixture into the bowl, whisking until smooth. Return the mixture to the saucepan and whisk slowly and constantly over medium-low heat until smooth and thick, 6 to 7 minutes. Remove the pan from the heat and stir in the butter. Whisk in the lemon juice and vanilla until smooth. Transfer the custard to a clean bowl and lay a piece of plastic wrap directly onto the surface. Refrigerate for 2 hours.
• For the meringue: In a small saucepan, combine the sugar and 1/4 cup water over medium-high heat. Stir until the sugar has dissolved. Boil, without stirring, until a candy thermometer registers 240 degrees F, 3 to 4 minutes. Let the syrup cool for 1 minute. While the sugar mixture is cooking, in a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until frothy. Increase the speed to high and beat until the egg whites hold soft peaks. Reduce the speed to low and carefully drizzle the hot syrup down the side of the mixing bowl. Beat at high speed until the egg whites hold stiff, glossy peaks, about 2 minutes. Gradually beat in the lemon juice.
• Fold the custard into the meringue, then spoon into serving bowls or cups. Refrigerate for at least 1 hour before serving.
• For the topping: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a small baking sheet with parchment paper. In a food processor, blend together the flour, brown sugar and butter until the mixture begins to form into clumps, about 20 seconds. Add the cookies and pulse until the cookies are crushed into 1/4-to-1/2-inch pieces. Pulse in the almonds until combined. Arrange the mixture in a single layer on the prepared baking sheet. Bake until the almonds begin to brown, 13 to 15 minutes. Cool for 15 minutes.
• Sprinkle the topping over the meringue custard and serve.
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

LEMON-BUTTERMILK CUSTARDS

Steps:

• 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.

MARGARET ATWOOD'S BAKED LEMON CUSTARD

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
• Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)