Lemon and blueberry meringue pots

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

  • 40 mins cooking
  • Serves 4
  • Print


  • 2 cups (300g) frozen blueberries
  • 2 tablespoons caster (superfine) sugar
  • 1 teaspoon cornflour (cornstarch)
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon lemon juice
  • 3 egg whites
  • 3/4 cup (165g) caster (superfine) sugar, extra
  • 2 teaspoons cornflour (cornstarch), extra
  • 2 teaspoons white vinegar


  • 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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