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Originally published Wednesday, June 12, 2013 at 12:06 AM

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Recipe: Lemon Meringue Pot de Crème

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Serves six

2 cups half-and-half

4 large eggs, separated

¾ cup sugar, plus 4 tablespoons

3 tablespoons cornstarch

Pinch of salt

2 tablespoons unsalted butter, softened

2 teaspoons lemon zest

½ cup lemon juice

1 tablespoon finely chopped pistachios

1. Heat half-and-half to just under a boil in a heavy-bottomed saucepan or a double boiler. In a mixing bowl, combine egg yolks, ¾ cup sugar, cornstarch and salt. Whisk well until creamy, a minute or two.

2. Slowly whisk ½ cup of hot half-and-half into egg-sugar mixture, then add remaining half-and-half and mix well. Pour back into saucepan and cook over medium heat, whisking continuously, until custard is thick, about five minutes. Remove from heat and whisk in butter, lemon zest and lemon juice. Spoon custard into six 4-ounce ramekins. Cover with plastic wrap and refrigerate for at least two hours, and up to several hours. (May be done even a day ahead.)

3. Combine chopped pistachios with 1 tablespoon sugar. Heat oven to 350 degrees. Put egg whites in mixing bowl and add three remaining tablespoons sugar. Beat whites to stiff peaks. Spoon a pile of meringue onto each custard-filled ramekin, using all the meringue. Sprinkle with pistachio-sugar mixture. Bake for 10 to 15 minutes, until the tops are browned. (May be baked just before guests arrive, then kept at room temperature until time for dessert.)

David Tanis, The New York Times

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