Cornstarch Meringue
- 6 Tbsp cornstarch
- 1 cup milk
- 1 quart milk
- 1 ounce butter
- Salt
- 3 egg yolks, lightly beaten
- Juice of 1 large or 2 small lemons
- Crust
- 3 egg whites
- Powdered sugar
Mix the cornstarch with a cup milk to a smooth paste.
Boil 1 quart of milk. Slowly stir in the cornstarch and boil for 4 minutes, stirring all the time. Add butter, a pinch of salt and the beaten egg yolks. Flavor with lemon juice and grated lemon rind. Pour the mixture into a crust you have previously baked.
Make a meringue of the egg whites and powdered sugar. Cover the top of the puddings with it and shape nicely with the back of a spoon. Brown slightly in a quick oven at 400°F.
Boil 1 quart of milk. Slowly stir in the cornstarch and boil for 4 minutes, stirring all the time. Add butter, a pinch of salt and the beaten egg yolks. Flavor with lemon juice and grated lemon rind. Pour the mixture into a crust you have previously baked.
Make a meringue of the egg whites and powdered sugar. Cover the top of the puddings with it and shape nicely with the back of a spoon. Brown slightly in a quick oven at 400°F.
Submitted by Apr 18, 2010
15 min 30 min 45 min
15 min 30 min 45 min