Lemon Meringue Blueberry English Muffin

4 Servings
20 Prep Time
5 Cook Time

Get your lemon meringue pie fix, the Thomas’® Blueberry English Muffin way.

Lemon

Ingredients

4 Thomas’® Blueberry English Muffins, toasted
Zest of 2 lemons
¾ cup lemon juice
3 eggs, whisked
1 cup sugar
1 dash salt
½ cup cold butter, cubed

Meringue Topping (recipe follows)
Meringue Topping Ingredients:
2 egg whites
2 tablespoons sugar
¼ teaspoon cream of tartar

Directions

1. Zest the lemons into a small bowl. Juice lemons into a second small bowl. Strain to remove pulp and seeds before measuring ¾ cup of juice into a medium saucepan.
2. Place saucepan over medium heat and whisk in eggs, sugar and salt. Whisk in the butter and all but 2 teaspoons of lemon zest. Cook, stirring constantly, until custard thickens enough to coat the back of a spoon. Remove from heat and let rest at room temperature for 10 minutes. Cover and refrigerate until chilled.
3. Make the meringue. In a large metal or glass bowl, use a hand mixer to whisk the egg whites until smooth. Add sugar and cream of tartar, and continue to whisk until thick. Set aside.
4. Spoon some of the chilled lemon custard onto each toasted English muffin half. Top with a dollop of meringue. Lightly toast meringue with a handheld torch (or place in the oven, under the broiler until toasted). Sprinkle with remaining 2 teaspoons of lemon zest and enjoy!
Lemon Meringue Blueberry English Muffin Get your lemon meringue pie fix, the Thomas’® Blueberry English Muffin way. 4 servings 4 Thomas’® Blueberry English Muffins, toasted
Zest of 2 lemons
¾ cup lemon juice
3 eggs, whisked
1 cup sugar
1 dash salt
½ cup cold butter, cubed

Meringue Topping (recipe follows)
Meringue Topping Ingredients:
2 egg whites
2 tablespoons sugar
¼ teaspoon cream of tartar
1. Zest the lemons into a small bowl. Juice lemons into a second small bowl. Strain to remove pulp and seeds before measuring ¾ cup of juice into a medium saucepan. 2. Place saucepan over medium heat and whisk in eggs, sugar and salt. Whisk in the butter and all but 2 teaspoons of lemon zest. Cook, stirring constantly, until custard thickens enough to coat the back of a spoon. Remove from heat and let rest at room temperature for 10 minutes. Cover and refrigerate until chilled. 3. Make the meringue. In a large metal or glass bowl, use a hand mixer to whisk the egg whites until smooth. Add sugar and cream of tartar, and continue to whisk until thick. Set aside. 4. Spoon some of the chilled lemon custard onto each toasted English muffin half. Top with a dollop of meringue. Lightly toast meringue with a handheld torch (or place in the oven, under the broiler until toasted). Sprinkle with remaining 2 teaspoons of lemon zest and enjoy! Lemon Meringue Blueberry English Muffin