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Lemon Meringue Pudding Cups

A summer dessert for lemon lovers!


  • 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.

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