
Lemon Meringue Custards with Butter Cookies
- Cooking and Prep: 1.5 h
- Serves: 6
-
Contains:
Ingredients (15)
For the Custard
For the Meringue
Butter Cookie Ingredients
Start Cooking
Custard
-
Have four six-ounce custard cups at the ready, or six four-ounce custard cups.
-
In a medium saucepan whisk together sugar, lemon juice, egg yolks, cornstarch and water.
-
Cook over medium heat, whisking constantly. After 7-10 minutes, the custard will start to thicken.
-
Remove from heat when bubbles have disappeared and mixture is thick.
-
Stir in butter until melted.
-
Divide between custard cups. Chill in refrigerator while preparing the meringue.
Butter Cookies
-
Preheat oven to 350 degrees Fahrenheit.
-
In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together. Don’t over-mix! Beat until just incorporated.
-
Add the vanilla and mix again briefly.
-
Sift together flour and salt and add to the butter mixture; mix on low until just combined.
-
Turn dough out onto a piece of wax paper and top with another sheet of wax paper. Roll into a flattened disk.
-
Chill for 30 minutes.
-
Dust work surface with flour and place dough—wax paper removed—on surface. Roll dough to a half-inch thickness and cut into desired shapes—I used small, round fondant cutters, the largest at three inches.
-
Place cookies on Gefen Parchment lined baking sheets.
-
Bake for 15 minutes or until cookies are golden brown and fragrant.
If making small holes in the three-inch round cookies, cut the smaller holes just after the cookies come out of the oven.
Meringue
-
The meringue is browned in the oven or with a kitchen torch. If using the oven, go ahead and preheat to 400 degrees Fahrenheit. Skip this step if using a kitchen torch.
-
Fill a medium saucepan a quarter to a third of the way with water and bring to a simmer.
-
Combine remaining sugar, salt, cream of tartar, and vanilla in a heat-proof glass bowl.
-
Have ready your hand mixer and a candy thermometer.
-
Place bowl over simmering water and beat with hand mixer on low speed until temperature reaches 160 degrees on the thermometer—this won’t take long!
-
Remove from heat and beat until stiff peaks form.
Plate
-
Remove custards from refrigerator and top with meringue.
-
Place on a baking sheet and brown meringue in oven for 6-8 minutes (keep a close eye on this) or brown with kitchen torch.
-
Serve alongside butter cookies at room temperature or chilled—it’s delicious either way!
-
missing ingredients
Some ingredients still missing. No cornstarch and butter amount stated for the custard.Replies:Thank you for bringing this to our attention. We are going to reach out to the contributor and ask for clarification! -
Replies:Which ingredients are missing?
-
instructions missing
lemon meringue custards with butter cookies. seems to be missing instructions. can someone help please. thanksReplies:Thanks Rebecca! The problem has been fixed.
-
missing ingredients
Some ingredients still missing. No cornstarch and butter amount stated for the custard.Replies:Thank you for bringing this to our attention. We are going to reach out to the contributor and ask for clarification! -
Replies:Which ingredients are missing?
-
instructions missing
lemon meringue custards with butter cookies. seems to be missing instructions. can someone help please. thanksReplies:Thanks Rebecca! The problem has been fixed.