Lemon Meringue Puddings
Ingredients
Lemon custard base:
3 egg yolks
1/2 cup CSR caster sugar
2 tbsp flour
grated rind and juice of 2 lemons
4 tbsp water
Meringue top:
3 egg whites
1/2 cup CSR caster sugar
Method
Preheat oven to 180°C. In a small saucepan (or microwave bowl) beat yolks and sugar and cook over gentle heat, stirring often.
Add flour, grated lemon rind, juice and water. Continue to cook, beating until mixture is smooth and thick. Remove from heat and cool.
In a medium sized bowl, beat egg whites until soft peaks form. Slowly - a spoonful at a time - add caster sugar, beating until thick and glossy.
Lightly grease or spray with oil, 4 half cup size ramekins. Spoon lemon mixture into the bases and top with meringue.
Place ramekins on a baking tray and bake for 8 to 10 minutes until meringue is puffed up and golden.
This recipe is courtesy of CSR Sugar |