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Lemon Clouds with Custard

 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


  • 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
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1-3/4 cups cold milk
  • 3 egg yolks, lightly beaten
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • 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.

2 of 2

Lemon Clouds with Custard (continued)

Directions (continued)

  • Cover and refrigerate for at least 2 hours.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.