There are, seemingly, a million different types of pie out there, but few are scrumptious enough to get an entire day in its honor. Today, pie lovers can unite all over the world in celebration of National Lemon Meringue Pie Day. This specific pie has a sweet, citrusy twist that makes it a perfect treat to enjoy during this warm weather.
Lemon flavored puddings and cakes have been enjoyed by all since the Medieval Period, and there have been a multitude of different pies with lemon fillings and meringue. However, the modern day lemon meringue pie came around in the 1800s, after years of being perfected. The pie itself has a flaky, graham cracker if you prefer, crust with a tasty lemon flavored filling on top of that. The top of the pie is the meringue, which is mainly whipped egg whites and sugar. Meringue is light and sweet, and many recipes will ask for additional spices such as vanilla, almond and coconut extract, or cream of tartar.
But this time we will not make the lemon pie , now prepare delicious Lemon Meringue Pudding in Cups.. It is very simple and delicious.
Lemon Meringue Pudding Cups
Serves 6
Active Time: 20 minutes
Total Time: 2 hours 30 minutes (Plus 2 hr chilling)
Ingredients
- 1 1⁄2 cups sugar
- 1⁄4 cup cornstarch
- 1 Tbsp grated lemon zest
- 1⁄4 tsp sal
- 1 1⁄2 cups milk
- 4 large eggs, yolks and whites separated, at room temperature (you need only 2 egg whites for meringue topping)
- 1⁄2 cup lemon juice
- 1 Tbsp unsalted butter
- 1⁄8 tsp cream of tartar
Preparation
1. Heat oven to 350°F. You’ll need 6 ovenproof glass mini–coffee mugs, ramekins or custard cups (1/2-cup capacity). Arrange on a rimmed baking sheet.
2. In food processor, combine 1 1⁄4 cups of the sugar, the cornstarch, lemon zest and salt; process until zest is finely ground and mixture is tinted very pale yellow. Transfer mixture to a medium saucepan. Whisk in milk until smooth. Bring to a boil over medium heat, stirring gently until pudding thickens. Boil 1 minute, whisking, then remove from heat.
3. Whisk yolks in a small bowl until blended. Gradually whisk in 1 cup of the hot pudding; return to saucepan and whisk in lemon juice. Bring mixture back to a boil, whisking constantly, and boil 1 minute longer. Remove from heat; whisk in butter until melted and incorporated. Spoon pudding into mugs; place a large sheet of foil over custards to keep warm.
4. Beat 2 egg whites and cream of tartar in large bowl with mixer on medium speed until soft peaks form. Gradually beat in remaining 1⁄4 cup sugar and continue to beat until stiff, glossy peaks form.
5. Transfer meringue to a 1-gallon ziptop bag. Gather meringue to one corner of the bag. Cut off 1/2-in. tip from that corner with scissors. Pipe meringue onto top of each hot pudding to cover completely, piping the meringue about 2 in. high (you’ll have extra meringue left; discard). Place puddings in oven 6 to 8 minutes, until meringue sets and lightly browns. Cool to room temperature, then chill 2 hours before serving.
