Lemon-Buttermilk Custards

¾ cup sugar

3 T cornstarch

1 ½ cups buttermilk

2 T butter

3 large eggs, separated

1 ½ tsp grated lemon rind

¼ cup fresh lemon juice

¼ cup sugar

Combine ¾ cup sugar and cornstarch in a 2-quart heavy saucepan; stir well. Add buttermilk; cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture comes to a boil and thickens. Stir in butter.

Combine egg yolks, lemon rind, and juice; beat well. Gradually stir one-fourth of hot mixture into yolks, add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 6 to 8 minutes or until smooth and thickened. Spoon mixture into four 10-oz. ungreased custard cups.

Beat egg white in a large bowl at high speed with an electric mixer until foamy. Gradually add ¼ cup sugar, 1 T at a time, beating until stiff peaks form. Spread meringue over custards, sealing to edge of each dish.

Bake at 325 for 20 minutes or until meringues are browned. Cool completely before serving. Yield: 4 servings.