Show Subscription Form




Lemon Clouds with Custard Recipe
Lemon Clouds with Custard Recipe photo by Taste of Home

Lemon Clouds with Custard Recipe

Be the first to add a review
Publisher Photo
Cool custard on a cloud of fluffy egg whites is the perfect ending to a heavy meal. —Jessica Wallace, Fort Worth, Texas
TOTAL TIME: Prep: 25 min. + chilling
MAKES:5-6 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 5-6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 5-6 servings.
Originally published as Lemon Clouds with Custard in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p171

Nutritional 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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Clouds with Custard

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image

Similar Recipes