LEMON CLOUDS WITH CUSTARD

Lemon Clouds with Custard image

Cool custard on a cloud of fluffy egg whites is the perfect ending to a heavy meal. -Jessica Wallace, Fort Worth, Texas

Provided by Taste of Home

Time 25m

Yield 5-6 servings.

Number Of Ingredients 13

Ingredients

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

Steps:

In a heavy saucepan, combine 5 tablespoons sugar, cornstarch, and lemon zest. 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., 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. , 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.

Nutrition Facts : Calories 220 calories, Fat 5g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 67mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 0 fiber), Protein 6g protein.