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Lemon Clouds with Custard

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

5-6 ServingsPrep: 25 min. + chilling

Ingredients

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

Directions

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

2 of 2

Lemon Clouds with Custard (continued)

Directions (continued)

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. Yield: 5-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 220 calories, 5 g fat (2 g saturated fat), 116 mg cholesterol, 67 mg sodium, 39 g carbohydrate, trace fiber, 6 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.