Warm Lemon Meringue Pots


The recipe is best made just before serving.

2-tablespoon corn flour
½-cup caster sugar
¼ cup lemon juice
½-cup water
1-teaspoon finely grated lemon rind
2-eggs, separated
30g butter, chopped
2-tablespoon thickened cream
1/3-cup caster sugar, extra

preheat the oven to moderately hot (200oC)

Combine the corn flour and sugar in a small saucepan. Gradually add the lemon juice and water to the pan, stir until smooth. Cook stirring constantly, until mixture boils and thickens. Reduce heat and simmer, stirring for one minute. Remove from the heat then stir in the rind, egg yolks, butter and cream.

Divide the mixture between four ½-cup capacity ovenproof dishes. Place the dishes into an oven tray.

Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually beat in the extra caster sugar until dissolved.
Spoon the meringue over the filling. Bake for about 5 minutes or until browned lightly. Serve with sponge finger biscuits, if desired.