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Lemon Pot Pies

lemon pot pies

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 20 minutes
Cook Time 5 minutes
Course Dessert
Servings 4 servings

Equipment

  • Stand Mixer

Ingredients
 

  • 2 tablespoons cornflour
  • 100 grams castor sugar
  • 65 ml lemon juice
  • 125 ml water
  • 1 teaspoon lemon rind finely grated
  • 2 eggs seperated
  • 30 grams butter
  • ⅓ cup castor sugar, extra

Instructions
 

  • Pre-heat the oven to 200 °C
  • Combine the cornflour and sugar in a medium sized saucepan.
  • Add the lemon juice and water to the pan. Stir until smooth.
  • Place the saucepan over a medium heat. Cook, stirring constantly until the mixture begins to boil and thicken. Reduce the heat to low and simmer for 1 minute.
  • Remove the pan from the heat and stir in the rind, egg yolks and butter.
  • Divide the lemon curd mixture between 4 x 1/2 cup ramekins or glass jars. Place the dishes onto an oven tray.
  • Add the egg whites to the bowl of a stand mixer and beat until soft peaks form.
  • Gradually add in the extra castor sugar and beat until the sugar has dissolved.
  • Spoon the meringue mixture over the lemon curd filling.
  • Bake for 5 minutes, or until browned lightly on top.