Lemon Meringue Custards w/ Butter Cookies

Serves 4-6

1 1/4 cups granulated sugar for custard plus 1/3 cup granulated sugar for meringue
3/4 cup freshly squeezed lemon juice (juice from 6-8 lemons)
3 eggs, whites and yolks separated, both reserved for use
1/4 cup cornstarch
1 1/4 cups cold water
4 tbsp unsalted butter
1/8 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla

Custard:
Have four 6 oz. custard cups at the ready, or six 4 oz. custard cups.

In a medium saucepan whisk together 1 1/4 cups sugar, lemon juice, egg yolks, cornstarch and 1 1/4 cups 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.

Meringue:
The meringue is browned in the oven or with a kitchen torch. If using the oven, go ahead and preheat to 400 degrees. Skip this step if using a kitchen torch.

Fill a medium saucepan 1/4 to 1/3 full of water and bring to a simmer. Combine egg whites, 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.

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 at room temp. or chilled - delicious either way!