Lemon Meringue Pudding Cups

Instructions

Preheat the oven to 170C and arrange ovenproof cups on to a baking tray.

Combine 160g of sugar, cornstarch, lemon zest and salt in a food processor until the zest is ground, spoon into a pan, whisk in the milk and bring to a boil over a medium heat. When the mixture becomes thick, boil for a minute while whisking then remove from the heat.

Whisk the yolks together in a jug, gradually whisk in the lemon mixture, return to the saucepan and whisk in the lemon juice. Bring to a boil while whisking, remove from the heat, add the butter and whisk until melted.

In a clean bowl, combine 2 egg whites and cream of tartar, gradually beat in the remaining sugar until stiff peaks form.

Spoon some of the meringue into the prepared cups, top with the lemon mixture and finish with a layer of meringue and place in the oven for 8 minutes. Leave to cool, place in the fridge to chill and top with blueberries when ready to serve.