Blueberry lemon meringue pots
Blueberries nestled in a sweet lemony custard under a blanket of marshmallow meringue.
¼ cup(s), (55g)
⅓ cup(s), extra, (75g)
¼ cup(s), (60ml)
Sweetened skim condensed milk
2 medium, (2 medium), separated
- 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.
- 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.
- 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.
TIP: You can use frozen blueberries instead of fresh berries.