1. Chill six 8 or 9 ounce stemmed dessert glasses. 2. In the top of double boiler set over simmering water, whisk together lemon zest, juice, egg, 1 egg white, Baileys Irish Cream and 3/4 cup of the sugar. 3. Cook, stirring continuously, for 12-15 minutes, or until the mixture thickens. 4. Remove the double boiler from the heat and stir in the butter. 5. Set the top of double boiler in a large bowl filled with ice and let the mixture cool, shisking occasionally. 6. In a small bowl, combine the remaining 4 egg whites and the cream of tartar. 7. Beat with an electric mixer until soft glossy peaks form. 8. Add the remaining 1/4 cup os sugar, a little at a time, and continue to beat until stiff peaks form. 9. Stir a few teaspoonsfull of the egg white mixture into the cooled custard to lighten it. 10. fold in the remaining egg whites and 1-1/2 cups of the blueberries. 11. Spoon into glasses and refrigerate for 1 to 2 hours, or until set. 12. At serving time, garnish with the reserved blueberries. ---------------------------------------------------------------------------
Nutrition
Ingredients
