These individual lemon meringues are a perfect dessert, especially if you are in a hurry and haven't time to make a pastry case.
There were two lemons in the fridge and I decided to put them to good use, and for the two of us today, these were perfect. The dessert is luscious and lemony, the meringue is crisp on the outside and squashy within.
Serves 4: You will need: 12cm creme brulee dishes.
For the lemon curd:
Grated zest and juice of 2 large lemons, 300ml water, 30g cornflour, 50g caster sugar, 2 large egg yolks
For the meringue:
4 large egg whites, 200g caster sugar
1. Preheat the oven to 150°C.
2. To make the lemon curd: Put the cornflour and sugar into a medium saucepan and gradually stir in the water. Mix to a smooth paste and then into a cloudy liquid, add the lemon zest. Bring to the boil, stirring all the time, simmer for two minutes. Add the lemon juice and stir well.
3. Put the egg yolks into a mixing bowl. Gradually pour the lemon mixture over them, stirring all the time. divide the lemon mixture between the creme brulee dishes.
4. To make the meringue: whisk the egg whites until stiff, add the sugar a tablespoon at a time until thick and glossy.
5. Using a palatte knife spread the meringue over the lemon bases. Make peaks over the top. Place in the oven for 45 minutes until golden and crisp.
6. Serve either warm at room temperature.
