October 09, 2018
Desserts, Puddings, Eggs,
Fruit, Lemon, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Sugar more
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"From one of our national supermarkets and monthly free magazine June 2018."
Grease a 4 cup ovenproof dish and place onto a baking tray.
Separate 2 of the eggs, placing egg yolks in a saucepan and whites into a clean dry bowl.
Add remaining egg (yolk and white), 1/2 cup of the sugar, lemon zest and juice and 1 cup boiling water to the saucepan with egg yolks and whisk well until combined.
Mix cornflour and 1/2 cup cold water in a small bowl until smooth and add to the saucepan and stir over medium heat until mixture boils and thickens and pour into prepared dish and leave to cool.
Meanwhile, beat egg whites with remaining sugar until thick and glossy and dollop over pudding and swirl roughly.
Using a kitchen blow torch brown the meringue until golden and serve warm.
TIP no kitchen blow torch? Preheat oven to 190C and bake pudding for 15 to 20 minutes or until meringue is golden.
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