- Grated zest and juice of 1 lemon
- 1 large egg
- 5 large egg whites
- 1/2 cup Baileys Irish Cream liqueur
- 1 cup sugar
- 4 tablespoons unsalted butter
- 1/8 teaspoon cream of tartar
- 2 cups fresh blueberries (reserve a few for topping)
Chill 6 8- or 9-ounce stemmed glasses. In the top of a double broiler set over simmering water, whisk together the lemon zest and juice, egg, 1 egg white, Baileys Irish Cream and 3/4 cup of the sugar. Cook, stirring continuously, for 12 to 15 minutes, or until the mixture thickens. Remove the double boiler from the heat and stir in the butter. Set the top of the double boiler in a large bowl filled with ice and let the mixture cool, whisking occasionally.
In a small bowl, combine the remaining 4 egg whites and the cream of tartar. Beat with an electric mixer until soft glossy peaks form. Add the remaining 1/4 cup of sugar, a little at a time, and continue to beat until stiff peaks form.
Stir a few spoonfuls of the egg white mixture into the cooled custard mixture to lighten it. Fold in the remaining egg whites and 1 1/2 cups of the blueberries. Spoon into glasses and refrigerate for 1 to 2 hours, or until set. At serving time, garnish with the reserved blueberries.
Excerpted from Irish Puddings, Tarts, Crumbles and Fools by Margaret M. Johnson, photographs by Leigh Beisch (Chronicle Books)