Blueberry lemon meringue pots
14
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Blueberries nestled in a sweet lemony custard under a blanket of marshmallow meringue.
Ingredients
Fresh blueberries
120 g
Cornflour
2 tbs
Caster sugar
¼ cup(s), (55g)
Caster sugar
⅓ cup(s), extra, (75g)
Lemon juice
¼ cup(s), (60ml)
Sweetened skim condensed milk
⅓ cup(s)
Egg(s)
2 medium, (2 medium), separated
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Divide berries among four ½-cup (125ml) capacity ovenproof dishes and place on a baking tray.
2
Combine cornflour, ¼ cup (55g) sugar, juice and ½ cup (125ml) water in a small saucepan over medium heat. Cook, stirring, until mixture boils and thickens. Remove from heat and stir in the condensed milk and egg yolks. Pour mixture over berries in dishes.
3
Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add extra sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves. Spoon meringue over lemon mixture in dishes. Bake for 5–7 minutes or until meringue is lightly browned. Serve.
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