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1
Heat oven to 350.
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2
You'll need 6 ovenproof glass mini coffee mugs, ramekins or custard cups (1/2 cup capacity).
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3
Arrange on a rimmed baking sheet.
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4
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.
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5
Transfer mixture to a medium saucepan.
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6
Whisk in milk until smooth.
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7
Bring to a boil over medium heat, stirring gently until pudding thickens.
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8
Boil 1 minute, whisking, then remove from heat.
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9
Whisk yolks in a small bowl until blended.
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10
Gradually whisk in 1 cup of the hot pudding; return to saucepan and whisk in lemon juice.
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11
Bring mixture back to a boil, whisking constantly, and boil 1 minute longer.
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12
Remove from heat; whisk in butter until melted and incorporated.
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13
Spoon pudding into mugs; place a large sheet of foil over custards to keep warm.
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14
Beat 2 egg whites and cream of tartar in large bowl with mixer on medium speed until soft peaks form.
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15
Gradually beat in remaining 1/4 cup sugar and continue to beat until stiff, glossy peaks form.
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16
Transfer meringue to a 1-gallon ziptop bag.
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17
Gather meringue to one corner of the bag.
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18
Cut off 1/2-inch tip from that corner with scissor.
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19
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).
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20
Place puddings in oven 6-8 minutes, until meringue sets and lightly browns.
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21
Cool to room temperature, then chill 2 hours before serving.
