Lemon and blueberry meringue pots

What do you get when you cross a blueberry crumble and a meringue pie?
Lemon and blueberry meringue pots



1.Preheat oven to 160°C/325°F.
2.Combine berries and sugar in a small saucepan; stir over low heat until sugar dissolves. Stir in blended cornflour, rind and juice; cook, stirring, until mixture boils and thickens slightly. Mash mixture coarsely with a fork. Divide among four 1-cup (250ml) ovenproof dishes.
3.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add extra sugar, beating until sugar dissolves between additions. Fold in remaining ingredients.
4.Spoon meringue over berry mixture in dishes. Bake for 30 minutes or until meringue is browned lightly.

The meringue will sink a little after standing.


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