Warm lemon meringue pots
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Set aside a little time this weekend to whisk, stir, pour and bake your way to a delicious sweet treat.
Ingredients
Fresh lemon rind
1 tsp, grated
Lemon juice
100 ml
Cornflour
2 tbs
Egg(s)
2 medium
Caster sugar
½ cup(s), (110g)
Egg white
2 medium
Instructions
1
Preheat oven to 200°C. Place four ½-cup (125ml) capacity ovenproof ramekins on a baking tray.
2
Place the lemon rind, juice, cornflour, eggs, ⅓ cup (80ml) water and half the sugar in a medium saucepan. Whisk until smooth. Cook, stirring constantly, over low heat until the mixture comes to the boil and thickens. Pour into the prepared ramekins.
3
Using an electric mixer, beat egg whites in a bowl until stiff peaks form. Gradually add remaining sugar, beating until sugar has dissolved and mixture is thick and glossy. Spoon meringue mixture over curd. Bake for 5-7 minutes or until the meringue is golden.
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