Friday, July 20, 2007

Lemon Meringue Pudding

Lemon Meringue Pudding Topped with whipped cream Cooling at room temperature
Straight from the oven

Got this recipe from the back of a corn starch packet.
1/2 cup Corn starch
1-1/2 cups sugar
2 cups water
4 egg yolks lightly beaten
1/2 cup lemon juice (or extract)
1 Tbspn grated Lemon peel (1 lemon)
2 Tbspn butter or margarine
4 egg whites
1/2 cup sugar
2 tspn Corn Starch
Mix 1/2 cup corn starch, 1-1/2 cups sugar, water, and egg yolks in a saucepan over medium heat. Stirring constantky(else it forms lumps), bring mixture to a boil (8 to 10 minutes), reduce heat and continuosly stirring for one minuteuntil very thick. Remove from heat, and add lemon juice, lemon zest and butter, stir well untill smooth. Pour this while hot into a well greased baking pan. Beat egg whites in mixer at high speed until soft peaks form , gradually add 1/2 cup sugar and 2 teaspoons cornstarch, beating until stiff peaks form (tips stand straight), about 3 minutes. Top the lemon mixture in the baking pan by spooning meringue over it, making sure to spread it on the entire surface, use the back of a spoon tp swirl meringue and draw up into peaks. Place oven rack in bottom third of preheated 375 deg F oven. Bake 10 minutes, until peaks are lightly browned. Cool at room teperature for 30 minutes. Chill for minimum of 3 hours before serving. Serve with whipped cream as topping.


Asha said...

Looks divine rv! What a great looking dessert!
I love the Pumpkin pie recipe I found on the back of the Libby,s can too.They are great recipes!:))
Btw,I think you are getting my old posts at Aroma and FH.Update the blogroll with these,

rv said...

Thanks a lot for that comment asha :) and yes I have updated my blogroll. I am looking forward for the weekend to prepare jalebis from the recipe i got from FoodiesHope:)

kripa said...

Wow.. Where do I begin? The pics look straight out of a cook book.. so awesome.. the best thing is i have all the ingredients required and will make this def for sure.. u r one baking whiz!

rv said...

Thank you kripa:) ...yes that will be a good treat :)

Joe said...

So this is kind of like a Lemon Meringue pie, just without the crust?

rv said...

Yes Joe :) is, actually I did not notice the ingredient in the recipe, about the pie crust and had already started betaing the egg yolks for the rest of the recipe,..I decided to continue with the rest of the recipe just to know how it wud turn out to be:) ...

Sharmi said...

Thanks for visiting my blog and letting me know of yours. you have a great blog. loved the pudding. the pics are nice.

rv said...

Sharmi, thank you too for visiting my blog and leaving a comment:) Do keep visiting :)

Kribha said...

Hi Rv,
I'm coming to your blog after a long time. I forgot to add you to my list, hence I've been missing out your posts. I'm really really sorry for that. I just checked your comment on my blog for the cake my son made. Then only I remembered you. Anyway, I'll be a regular visitor now.
Love your Lemon Meringue Pudding. Awesome presentation.

rv said...

Thanks a loy for visiting my site kribha:) I liked ur blog a lot too:) convey regards to ur hubby and son too from me:)

Barb48 said...

I made this recipe. Since I like to taste the lemon flavor, I reduced the sugar to 1 cup + 1 T. It was just right, glad I didn't use 1 1/2 c. sugar or it would have been way too sweet. Next time I make it, I will also reduce the cornstarch to 1/3 c., maybe a bit less since I like my pudding a bit creamier - this was very heavy & dense. I didn't add cornstarch to make the meringue and I used 1/3 cup powdered sugar instead of granulated because it mixes so much better. Per instructions, it's in the over now browning the meringue. We can hardly wait to taste it.

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