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lemon buttermilk custards


golden meringue caps these tangy lemon custards. great after grilled fish


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  • Carbohydrates: 363.3
  • Fats: 15.0
  • Dietary Fiber: 220.0
  • Minerals: 7.0
  • Proteins: 15.0
  • Vitamins: 26.0
  • Water: 20.0


  1. Combine 3 / 4 cup sugar and cornstarch in a 2-quart heavy saucepan
  2. Stir well
  3. Add buttermilk
  4. Cook over medium heat
  5. Stirring constantly
  6. 6 to 8 minutes or until mixture comes to a boil and thickens
  7. Stir in butter
  8. Combine egg yolks
  9. Lemon rind
  10. And juice
  11. Beat well
  12. Gradually stie one-fourth of hot mixture into yolks
  13. Add in remaining hot mixture
  14. Stirring constantly
  15. Cook over medium heat
  16. Stirring constantly
  17. 6 to 8 minutes or until snooth and thickened
  18. Spoon mixture into four 10-ounce ungreased custard cups
  19. Beat egg whites in large bowl at high speed with an electric mixer until foamy
  20. Gradually add 1 / 4 cup sugar
  21. 1 tbls
  22. At a time
  23. Beating until stiff peaks form
  24. Spread meringue ove custards
  25. Sealing to edge of each dish
  26. Bake at 325f for 20 minutes or until meringues are browned
  27. Cool completely before serving
  28. Garnish if desired

Step 18

Total Time in Minute 50

Ingredients Count 8

cooking lemon buttermilk custards

See More Relate Photo







Lemon rind

Fresh lemon juice

Lemon twist

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