Lemon Creme Pots

1 jar (10 oz) lemon curd (I made homemade, recipe follows)

1 c fat free sour cream

Yellow liquid food color

4tsp powdered egg whites (just whites) or 1 cup whipped cream

1/2 t vanilla extract

1/2 c sugar

You're going to need a butane torch for this one!

1-Whisk lemon curd in large bowl until smooth. Stir in small amount of sour cream to lighten, fold in remaining sour cream and add a few drops of food color.

2-Place lemon mixture in to 8 4 oz glasses. Refrigerate at least 2 hours or up to 1 day. (You could also put raspberries underneath the lemon for a yummy berry treat!)

3-To serve: Stir powdered egg whites into 1/4 c warm water in a bowl until dissolved. Beat with mixer until frothy. Add vanilla. Turn speed to high, dding sugar 1 Tbs at a time until soft, shiny peaks from when beaters are lifted.

4-Put meringue in a large ziptop bag. Snip the corner and pipe so meringue mounds above the rim.

5-Hold a small butane torch above the meringue about 5 inches Lightly brown the meringue. If you don't have a torch top with whipped cream instead.

Lemon Curd
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.