Warm lemon meringue pots
SmartPoints® value per serving
Set aside a little time this weekend to whisk, stir, pour and bake your way to a delicious sweet treat.
Fresh lemon rind
1 tsp, grated
½ cup(s), (110g)
- Preheat oven to 200°C. Place four ½-cup (125ml) capacity ovenproof ramekins on a baking tray.
- 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.
- 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.