LEMON MERINGUE PUDDING CUPS RECIPES

Steps:

• 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. In food processor, combine 1 1⁄4 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. 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. 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. 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.

Steps:

• In a small saucepan, combine 2/3 cup sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and zest. Pour into four 6-oz. custard cups; set aside. , In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown.