We’ll admit, this recipe isn’t for an actual English muffin, though the tasty bread is a key ingredient. What we have is basically a grocery list of yummy toppings for an English muffin, but they’re easy to make and devilishly delicious, so we’re not complaining. It doesn’t take much to make this mini-meringue “pie” — all you need is a few lemons, some eggs, a cup of sugar, a little bit of butter, and a minimal amount of effort.
- 4 Thomas’ Blueberry English Muffins, toasted
- Zest of 2 lemons
- 3/4 cup lemon juice
- 3 eggs, whisked
- 1 cup sugar
- 1 dash salt
- 1/2 cup cold butter, cubed
- 2 egg whites
- 2 Tbsp. sugar
- 1/4 tsp. 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 3/4 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 tsp. of lemon zest. Cook, stirring constantly, until custard thickens enough to coat the back of a spoon.
3. Remove from heat and let rest at room temperature for 10 minutes. Cover and refrigerate until chilled.
4. 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.
5. 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 tsp. of lemon zest and enjoy!
This recipe was originally published by Thomas’.
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