CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy, Eggs |
|
December 19 |
1 |
Servings |
INGREDIENTS
3/4 |
c |
Sugar |
|
|
The zest of 3 lemons |
|
|
removed with a |
|
|
vegetable peeler |
|
|
being carefulto |
|
|
include none of the |
|
|
white pith |
2 1/2 |
c |
Milk |
1 1/2 |
c |
Heavy cream |
1/4 |
t |
Salt |
5 |
|
Egg yolks |
4 |
|
Whol eggs |
1/4 |
c |
Fresh lemon juice |
1 1/4 |
c |
Sugar |
4 |
|
Egg whites |
1/4 |
c |
Fresh lemon juice |
|
|
Silver dragees for garnish |
INSTRUCTIONS
Make the custard: In a food processor grind the sugar and the zest
until the zest is chopped fine and transfer the mixture to a large
saucepan. Add 1/4 cup water, bring the mixture to a boil over moderate
heat, stirring until the sugar is dissolved, and boil the syrup for 5
minutes. Stir in the milk, the cream, and the salt and cook the
mixture until it is hot, but do not let it boil. In a bowl whisk
together the yolks and the whole eggs, add the hot milk mixture in a
stream, whisking, and stir in the lemon juice. Strain the custard
through a fine sieve into twelve 2/3-cup ramekins set in a large
baking pan, add enough hot water the pan to reach halfway up the sides
of the ramekins, and bake the custards in the middle of a preheated
325F. oven for 40 minutes, or until they are just set. (Alternatively,
the custard can be baked in the same manner in a 1 1/2-quart shallow
baking dish for 1 hour, or until it is just set.) Remove the ramekins
from the pan, let the custards cool completely, and chill them,
covered loosely with wax paper, for at least 3 hours. The custards may
be made 1 day in advance and kept covered and chilled. Make the
meringue: In a small saucepan combine the sugar with 1/3 cup water and
bring the mixture to a boil, stirring until the sugar is dissolved.
Boil the syrup until it registers 248F. on a candy thermometer and
remove the pan from the heat. While the syrup is boiling, in a bowl
with an electric mixer beat the whites with a pinch of salt until they
hold soft peaks. With the mixer running add the hot syrup in a stream,
beat the meringue on medium speed until it is cool, and beat in the
lemon juice. Transfer the meringue to a pastry bag fitted with a star
tip, blot the top of the custard dry with paper towels, and pipe the
meringue decoratively onto it. Sprinkle the meringue with the dragees,
transfer the custards to a large baking pan filled with ice, and bake
them in the top third of a preheated 450F. oven for 3 to 4 minutes, or
until the meringue is golden. The lemon meringue custards may be made
3 hours in advance and kept in the large baking pan filled with more
ice. Serves 12. Gourmet December 1990 Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”