Lemon meringue cups

HERE’S another of my favourite recipes.

This wonderfully light and refreshing dessert can be made in minutes, and if you happen to be watching your waistline you will see there is no pastry base here, making it the perfect summer offering!

Ingredients:

110g caster sugar

2tbsp of cornflour

125ml water

Juice of 2 lemons

Rind of 1 lemon, finely grated 2 egg yolks

30g Butter

2tbsp cream

Topping

75g caster sugar

2 egg whites

You will need four ovenproof coffee cups (and saucers) or ramekins, and a baking tray.

Method:

Heat the oven to 160°C.

In a small saucepan, add the corn flour to a little of the lemon juice, whisk until the lumps have dispersed, add the remaining lemon juice, sugar and water, stir over the heat until the mixture boils and starts to thicken then reduce the heat and simmer for one minute then remove from the heat before whisking in the lemon rind, egg yolks, butter and finally the cream.

Divide the mixture among the four cups.

Meanwhile, to make the meringue top; beat the egg whites in a grease-free bowl with an electric mixer until soft peaks form; gradually add the sugar one tablespoon at a time, beating each time until the sugar dissolves.

Spoon the egg whites over the lemon mixture before baking the cups in the oven to lightly brown the meringue top – about five minutes.

Serve immediately. Show off and enjoy!

Lemons are a great source of vitamin C, especially the peel, which this recipe includes, as well as impressive levels of calcium and potassium, perfect for healthy bones and muscles.

Lesley is studying nutrition health health at Edge Hill University and co-owns Roberto’s Italian on Southport’s Ocean Plaza.

For more of Lesley’s Recipes go to: Twitter @LYatesNutrition or Facebook.com/robertossouthport and www.robertositalian.co.uk