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I love lemons. I love picking them out at the grocery store; admiring them, piled high, balanced carefully, then finally taking the time to find the perfect, deep-coloured, heavy-weighted fruit.
Once you've got a lemon, you realize that there's nothing like it. The citrusy, mouthwatering, sour goodness of it is perfection. Really, you just need to think about it, really think about biting into a slice of lemon, and your mouth will begin to water. Balance that sour taste with a creamy egg yolk based custard and top it with fluffy egg white, and you've got a decadent delight: Lemon Meringue Pots.
I'll admit it - you can use shortcuts in this recipe. I recommend you use the lemon custard filling portion of the Lemon Custard Pie from Epicurious, but if you're short for time, try Jell-O Cook and Serve Lemon Pudding.
Distribute the custard or pudding evenly in 6 small (1 cup) dishes. Then beat 5 egg whites until foamy. Add 1/2 cup of sugar by the tablespoon every 5 seconds until all is added, and beat until stiff peaks form, about 2 minutes. Next, fold in the zest of one lemon. Top the custard or pudding with the meringue, making sure it goes right to the edge of the dish (otherwise it will shrink). Bake at 425 degrees Celsius until tips are dark golden, watching carefully so the meringue doesn't burn. Cool at room temperature, then refrigerate. Serve cold with lemon slices.
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2 comments:
what a recipe! i LOVE lemon anything. glad to find you from wanderfood wed. thanks!
That sounds soooooooo good!
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