INGREDIENTS

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.

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