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Buttermilk Lemon Custard




Source of Recipe


Internet


List of Ingredients




3/4 cup sugar
3 tablespoons cornstarch
1-1/2 cups buttermilk
2 tablespoons butter or margarine
3 eggs, separated
1-1/2 teaspoons lemon rind
1/4 cup lemon juice
1/4 cup sugar



Recipe



Spray 4 6-ounce custard cups with non-stick vegetable spray.

In a heavy saucepan, combine sugar and cornstarch. Stir in buttermilk; cook over low heat, stirring constantly, until thickened. Stir in butter.

In a medium bowl, combine egg yolks, lemon rind, and juice; beat well. Gradually stir some of the hot mixture into egg yolk mixture; add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, until smooth and thickened. Spoon the mixture into prepared custard cups.

Preheat oven to 400°F.

In a large bowl, beat egg whites until foamy. Gradually beat in sugar until stiff peaks form. Spread meringue over the custards, sealing the edges.

Bake for 5 minutes or until lightly browned.