Blueberry lemon meringue pots

Instructions

1. Preheat oven to 220°C or 200°C fan-forced. Divide berries among four ½-cup (125ml) capacity ovenproof dishes and place on a baking tray.
2. Combine cornflour, ¼ cup (55g) sugar, juice and ½ cup (125ml) water in a small saucepan over medium heat. Cook, stirring, until mixture boils and thickens. Remove from heat and stir in the condensed milk and egg yolks. Pour mixture over berries in dishes.
3. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add extra sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves. Spoon meringue over lemon mixture in dishes. Bake for 5–7 minutes or until meringue is lightly browned. Serve.