Photo of Blueberry lemon meringue pots by WW

Blueberry lemon meringue pots

12
12
12
SmartPoints® value per serving
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

cup(s), extra, (75g)

Lemon juice

¼ cup(s), (60ml)

Sweetened skim condensed milk

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.

Notes

TIP: You can use frozen blueberries instead of fresh berries.