Lemon Meringue Pots De Crème Recipes

LEMON MERINGUE POTS DE CRèME

Steps:

• Heat half-and-half to just under a boil in a heavy-bottomed saucepan or a double boiler. In a mixing bowl, combine egg yolks, 3/4 cup sugar, cornstarch and salt. Whisk well until creamy, a minute or two.
• Slowly whisk 1/2 cup of hot half-and-half into egg-sugar mixture, then add remaining half-and-half and mix well. Pour back into saucepan and cook over medium heat, whisking continuously, until custard is thick, about 5 minutes. Remove from heat and whisk in butter, lemon zest and lemon juice. Spoon custard into 6 4-ounce ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, and up to several hours. (May be done even a day ahead.)
• Combine chopped pistachios with 1 tablespoon sugar. Heat oven to 350 degrees. Put egg whites in mixing bowl and add 3 remaining tablespoons sugar. Beat whites to stiff peaks. Spoon a pile of meringue onto each custard-filled ramekin, using all the meringue. Sprinkle with pistachio-sugar mixture. Bake for 10 to 15 minutes, until the tops are browned. (May be baked just before guests arrive, then kept at room temperature until time for dessert.)

LEMON MERINGUE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
• Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
• Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
• When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
• To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
• Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.

LEMON MERINGUE POTS DE CREME

Steps:

• Heat H&H to just under a boil. In mixing bowl combine egg yolks, 3/4 c sugar. cornstarch and salt. Whisk 1-2 mins. Slowly whisk 1/2 c of hot H&H into egg mixture. Add remaining half and mix well. Pour back intro saucepan, cook over med heat until thick, about 5 mins. Remove from heat, whisk in butter, lemon z&j. Spoon into 6 4oz ramekins. Cover with saran wrap and refrig at least 2 hrs (up to a day). Combine nuts with 1TB sugar. Heat oven to 350. Put egg whites into mix bowl, add remaining 3TB sugar. Beat to stiff peaks. Spoon onto ramekins, sprinkle pistachio mixture on top. Bake 10-15 mins until tops are browned. Bake before guests arrive then keep at room temp for dessert.

POTS DE CREME

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

LEMON CARAMEL POTS DE CRèME

Steps:

• Position rack in the middle of oven and preheat to 325 degrees. Have ready 6 1/2-cup ramekins or pots-de-crème cups and a baking pan large enough to hold them.
• In a saucepan, bring the cream, zest and coriander seeds just to a boil. Remove from heat, cover and let stand 10 minutes.
• In a heavy saucepan, heat the sugar and a 1/4 cup water over medium heat, stirring, until sugar dissolves. Increase heat to high and boil, without stirring, until the mixture becomes deep amber, occasionally brushing down sides of pan with a wet pastry brush and swirling the pan. Carefully whisk in the cream combination. (The mixture will sputter, so be careful.) Reduce heat to low and cook, stirring, until the caramel dissolves. Remove pan from heat.
• Gently whisk together yolks, lemon juice and salt. Very slowly whisk in the hot cream mixture. Strain through a fine sieve or layers of cheesecloth. Let stand about 3 minutes, then spoon off any foam.
• Divide custard among the ramekins, cover with foil (or put lids on the cups) and place them in the baking pan. Add enough hot tap water to come halfway up the sides of ramekins. Bake until custards are just set around edges but trembling in the centers, 40 to 45 minutes for ramekins, 30 to 35 minutes for the cups.
• Remove from the oven and remove ramekins from pan. Let cool and refrigerate, loosely covered, at least 3 hours and up to 24. Serve without unmolding.

LEMON POT DE CREME

Steps:

• Place butter, sugar, lemon juice and 3 egg yolks in a double boiler; stir constantly with a stainless steel whisk or wooden spatula over medium heat until pudding turns very thick (if you drop some of the mixture onto the rest of the pudding in the pan it will form an unmoving ribbon on the surface); DON'T let mixture boil.
• Pour pudding into a bowl; stir in lemon zest and let it cool by placing the bottom of the bowl in cool water.
• Beat the egg white with a pinch of salt until stiff and glossy; gently fold into pudding and fill 4 pot de creme pots; place plastic wrap on surface of pudding in each cup and refrigerate until chilled.
• For an optional garnish, pipe a small rosette of whipped cream in the center of each pot and encircle the rosette with chopped pistachio nuts.

LEMON LIME POTS DE CREME

Steps:

• Preheat oven to 275 degrees F.
• Peel zest from the lemon and the lime with either a vegetable peeler or a paring knife, being careful to avoid the bitter white pith.
• Bring about 2 cups of water to a boil in a small saucepan and add the zest(You are blanching the zest to make it a bit softer).
• Cook for 5 minutes.
• Meanwhile, juice the lemon and the lime.
• Discard the juiced rinds.
• Remove the peeled zest from the boiling water and place the zest in a blender(*Note: You are placing only the ZEST in the blender, NOT the water).
• Add remaining ingredients and blend on high for 5 minutes.
• Strain mixture through a fine sieve if you want a smooth texture, otherwise leave it and enjoy the super tiny bits of citrus rind in your custard.
• Fill 6 half cup ramekins 3/4 full with the custard mixture.
• Place ramekins on a baking pan and fill the pan with hot water to the level of the custard in the ramekins.
• Place the baking pan in the oven, carefully, and bake for 30-35 minutes until set.
• Remove ramekins from water bath and set on a rack to cool.
• Garnish with kiwi and/or strawberry, if desired.
• ***Please note: Based on Sheepie87's review, I want to clarify that you are not putting the blanching water in the blender, just the blanched pieces of zest(putting the hot water into the blender will certainly result in way too much liquid being present and the poor little custards will never ever set!) Also, you do not need to temper the eggs because they are blended in a cool/room temp liquid(the juices, milk and sugar mixture) and then baked(you only need to temper eggs that are going into a HOT liquid -- again, I need to emphasize that you are NOT using the hot water for anything other than blanching the zest.) Good luck and sorry for any confusion that the original wording may have caused. These really are nice light citrus custards that can be served warm or cool --- a little whipped cream and a sprig of mint and you're over the top! See the pics I posted to get an idea of the texture on the spoon and the look both cooked in the ramekin and plated. Thanks! (6/16/07).