Best Lemon Meringue Pots De Creme Recipes

LEMON POTS DE CREME

Lemon Pots De Creme image

This is a rich custard that is lightened by the fresh taste of lemon. From Fields of Greens. They are best served warm from the oven but can be served at room temp. They can also be refrigerated, if necessary, but give them plenty of time to return to room temperature before serving.

Provided by cookiedog

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 whole eggs
8 egg yolks
1 1/4-1 1/2 cups sugar
1 teaspoon lemon zest, minced, about 1 lemon
1 cup fresh lemon juice, about 6 to 8 lemons
2 1/2 cups heavy cream

Steps:

Preheat the oven to 325°F.
In a mixing bowl, vigorously whisk the eggs, yolks, and sugar together.
When the mixture is thoroughly blended, whisk in the lemon juice, then the cream.
Pour the mixture through a fine-mesh strainer.
Add the lemon zest.
Pour the mixture into 8 6-oz. custard cups or ramekins.
Place them in a baking pan and add enough hot water to come halfway up the sides of the cups.
Cover the pan loosely with foil and bake until the custard is just set, 40 to 45 minutes. The custard should still be soft in the center when lightly shaken. (It will continue to set as it cools.).
Remove from the baking pan and cool.

Nutrition Facts : Calories 452.9, Fat 32.8, SaturatedFat 19, Cholesterol 343.6, Sodium 53.4, Carbohydrate 36.6, Fiber 0.1, Sugar 32.2, Protein 5.6

LEMON POTS DE CREME

Lemon Pots de Creme image

Make ahead, silky Lemon Pots de Creme are the ideal light and refreshing dessert while still luxuriously creamy and insistently lemony! A must dessert this spring or summer or Easter!

Provided by Jen

Time 1h25m

Number Of Ingredients 6

Ingredients

2 tablespoons lemon zest
3/4 cup fresh lemon juice
3/4 cup granulated sugar (divided)
3-1/2 cups heavy cream
2 teaspoons pure vanilla extract
10 large egg yolks

Steps:

Preheat oven to 325°F. Begin boiling a large pot of water that will be used in your water bath. Place 6 4 oz. ramekins in a large roasting pan or baking dish with high sides.
In a small saucepan, combine the lemon zest, lemon juice, and 1/4 cup of the sugar. Simmer until reduced to 1/2 cup, about 10-15 minutes; set aside.
Meanwhile, in a large saucepan, combine the cream and 1/4 cup of the sugar, and bring to just below boiling. Remove from the heat.
In a medium bowl, beat the egg yolks with the remaining 1/4 cup sugar until smooth. Slowly whisk a ladleful of the hot cream into the yolks to temper then slowly/ gradually whisk the yolk mixture into the saucepan with the rest of the cream. Cook (still off heat) stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 minutes until its thick.
Stir in the reserved lemon syrup and vanilla extract. Strain immediately through cheesecloth or a fine sieve then divide the mixture evenly between the ramekins. (I strain mine into a very large pouring measuring cup so I can pour directly after straining - you could also use a pitcher.)
Pour enough prepared boiling water into the roasting pan around the ramekins so it reaches halfway up the sides of the ramekins. Lay a long sheet of foil over the ramekins (no need to crimp edges) and bake 30-45 minutes - until the custards are set about ¼ inch from the sides but the center still jiggles. The center of the custards should register 150° to 155°F on an instant-read thermometer.
Remove custards from oven and let them cool IN their water bath to room temperature. Remove from water bath, cover with plastic and refrigerate at least 8 hours, best if 24.
Garnish with whipped cream and plenty of berries.