* Active Time: 20 minutes
* Total Time: 2 hours 30 minutes
INGREDIENTS
1 1⁄2 cups sugar
1⁄4 cup cornstarch
1 Tbsp grated lemon zest
1⁄4 tsp salt
1 1⁄2 cups milk
4 large eggs, yolks and whites separated, at room temperature (you need only 2 egg whites for meringue topping)
1⁄2 cup lemon juice
1 Tbsp unsalted butter
1⁄8 tsp cream of tartar
PREPARATION
1. Heat oven to 350°F. You’ll need 6 ovenproof glass mini–coffee mugs, ramekins or custard cups (½-cup capacity). Arrange on a rimmed baking sheet.
2. In food processor, combine 11⁄4 cups of the sugar, the cornstarch, lemon zest and salt; process until zest is finely ground and mixture is tinted very pale yellow. Transfer mixture to a medium saucepan. Whisk in milk until smooth. Bring to a boil over medium heat, stirring gently until pudding thickens. Boil 1 minute, whisking, then remove from heat.
3. Whisk yolks in a small bowl until blended. Gradually whisk in 1 cup of the hot pudding; return to saucepan and whisk in lemon juice. Bring mixture back to a boil, whisking constantly, and boil 1 minute longer. Remove from heat; whisk in butter until melted and incorporated. Spoon pudding into mugs; place a large sheet of foil over custards to keep warm.
4. Beat 2 egg whites and cream of tartar in large bowl with mixer on medium speed until soft peaks form. Gradually beat in remaining 1⁄4 cup sugar and continue to beat until stiff, glossy peaks form.
5. Transfer meringue to a 1-gallon ziptop bag. Gather meringue to one corner of the bag. Cut off ½-in. tip from that corner with scissors. Pipe meringue onto top of each hot pudding to cover completely, piping the meringue about 2 in. high (you’ll have extra meringue left; discard). Place puddings in oven 6 to 8 minutes, until meringue sets and lightly browns. Cool to room temperature, then chill 2 hours before serving.
