Mile High Lemon Meringue Pudding Cups

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 1 tablespoon grated lemon zest
• 1/4 teaspoon 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 tablespoon unsalted butter
• 1/8 teaspoon cream of tartar

Recipe

• 1 heat oven to 350. you'll need 6 ovenproof glass mini coffee mugs, ramekins or custard cups (1/2 cup capacity). arrange on a rimmed baking sheet.
• 2 in food proccesor, 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.
• 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 1/2-inch tip from that corner with scissor. pipe meringue onto top of each hot pudding to cover completely, piping the meringue about 2-inch high (you'll have extra meringue left; discard). place puddings in oven 6-8 minutes, until meringue sets and lightly browns. cool to room temperature, then chill 2 hours before serving.