Lemon-Buttermilk Custards

10 ingredients
4 steps

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 1/2 cups buttermilk
  • 2 tablespoons butter
  • 3 large eggs, seperated
  • 1 1/2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1/4 cup sugar
  • Garnish
  • lemon twist

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Bake at 325F for 20 minutes or until meringues are browned. Cool completely before serving. Garnish if desired.

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