Lemon Clouds With Custard

Name: Lemon Clouds With Custard
Ingredients: 11 tablespoons sugar, divided; 3 tablespoons cornstarch; 2 teaspoons grated lemon peel; 1-1/3 cups plus 1 tablespoon cold water, divided; 1/3 cup lemon juice; 3 egg whites; 1/8 teaspoon cream of tartar; 3 tablespoons sugar; 1 tablespoon cornstarch; 1-3/4 cups cold milk; 3 egg yolks, lightly beaten; 1/2 teaspoon vanilla extract

12 ingredients

3 steps

Ingredients

11 tablespoons sugar, divided
3 tablespoons cornstarch
2 teaspoons grated lemon peel
1-1/3 cups plus 1 tablespoon cold water, divided
1/3 cup lemon juice
3 egg whites
1/8 teaspoon cream of tartar
3 tablespoons sugar
1 tablespoon cornstarch
1-3/4 cups cold milk
3 egg yolks, lightly beaten
1/2 teaspoon vanilla extract

Directions

1

In a heavy saucepan, combine 5 tablespoons sugar, cornstarch, and lemon peel. Gradually stir in 1-1/3 cups water until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice. Set aside.
2

In another heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water. With a portable mixer, beat on low speed over low heat for 1 minute. Continue beating until mixture reaches 160°. Pour into the bowl of a heavy-duty stand mixer. Beat on high speed until stiff peaks form. Fold into lemon syrup. Cover and refrigerate for at least 2 hours.
3

For sauce, in a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from the heat. Stir a small amount of hot milk mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate until chilled. Spoon lemon meringue into dessert cups; top with custard sauce.