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Ingredientes
- 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. lowfat milk
- 1 1/2 c. heavy cream
- 1/4 tsp salt
- 5 lrg egg yolks
- 4 lrg whol Large eggs
- 1/4 c. fresh lemon juice
- 1 1/4 c. sugar
- 4 lrg egg whites
- 1/4 c. fresh lemon juice silver dragees for garnish
Direcciones
- Make the custard:In a food processor grind the sugar and the zest till the zest is minced
- fine and transfer the mix to a large saucepan. Add in 1/4 c. water, bring the mix to a boil over moderate heat, stirring till the sugar is dissolved, and boil the syrup for 5 min. Stir in the lowfat milk, the cream, and the salt and cook the mix till it is warm, but don't let it boil. In a bowl whisk together the yolks and the whole Large eggs, add in the warm lowfat milk mix in a stream, whisking, and stir in the lemon juice.
- Strain the custard through a fine sieve into twelve 2/3-c. ramekins set in a large baking pan, add in sufficient warm 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 min, or possibly till they are just set.
- (Alternatively, the custard can be baked in the same manner in a 1 1/2-qt shallow baking dish for 1 hour, or possibly till it is just set.) Remove
- the ramekins from the pan, let the custards cold completely, and refrigeratethem, covered loosely with wax paper, for at least 3 hrs. 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 c. water and bring the mix to a boil, stirring till the sugar is dissolved. Boil the syrup till 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 healthy pinch of salt till they hold soft peaks. With the
- mixer running add in the warm syrup in a stream, beat the meringue on medium speed till it is cold, 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 min, or possibly till the meringue is golden brown.
- The lemon meringue custards may be made 3 hrs in advance and kept in the large baking pan filled with more ice.
- Serves 12.
