Warm Lemon Meringue Pot

Warm Lemon Meringue Pot

Method

Lemon Meringue Pot

Preheat your oven to Moderately hot.

Combine the cornflour and 110g of sugar in a small pan. Gradually add the lemon juice and water, stir until smooth. Cook, stirring constantly, until mixture boils and thickens. Reduce heat and simmer for one minute, and continue stirring. Remove from the heat and whisk in the lemon rind, egg yolks, butter and cream.

2 tbsp Cornflour
110g Caster Sugar
60ml Lemon Juice
125ml Water
1 tsp Grated Lemon Rind
2 Eggs (Separated)
30g Butter
2 tbsp Whipping Cream
75g Caster Sugar

Total Cost:  £1.75

Cost per Portion:  44p

Divide the mixture between 4 (125ml) ovenproof cups/dishes. Place on a baking tray.

Beat the egg whites until soft peaks form and then gradually add the 75g of sugar to form the meringue.

Finally divide and spoon the meringue into the cups/dishes on top of the filling.

Place the cups into the oven for 5 minutes or until lightly browned.

Serve immediately.

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