Lemon Meringue Pots De Creme – a delicious recipe with eggs, sugar, TB cornstarch, salt, butter, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat H&H to just under a boil. In mixing bowl combine egg yolks, 3/4 c sugar. cornstarch and salt. Whisk 1-2 mins.
2
Slowly whisk 1/2 c of hot H&H into egg mixture. Add remaining half and mix well. Pour back intro saucepan, cook over med heat until thick, about 5 mins. Remove from heat, whisk in butter, lemon z&j. Spoon into 6 4oz ramekins. Cover with saran wrap and refrig at least 2 hrs (up to a day).
3
Combine nuts with 1TB sugar. Heat oven to 350. Put egg whites into mix bowl, add remaining 3TB sugar. Beat to stiff peaks. Spoon onto ramekins, sprinkle pistachio mixture on top. Bake 10-15 mins until tops are browned. Bake before guests arrive then keep at room temp for dessert.
1098
kcal
Calories
65
g
Fat
115
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups half and half, 4 large eggs, separated, 3/4 cup sugar plus 4 TB, 3 TB cornstarch, and more.
Yes, Lemon Meringue Pots De Creme falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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