Warm lemon meringue pots

Instructions

1. Preheat oven to 200°C. Place four ½-cup (125ml) capacity ovenproof ramekins on a baking tray.
2. Place the lemon rind, juice, cornflour, eggs, ⅓ cup (80ml) water and half the sugar in a medium saucepan. Whisk until smooth. Cook, stirring constantly, over low heat until the mixture comes to the boil and thickens. Pour into the prepared ramekins.
3. Using an electric mixer, beat egg whites in a bowl until stiff peaks form. Gradually add remaining sugar, beating until sugar has dissolved and mixture is thick and glossy. Spoon meringue mixture over curd. Bake for 5-7 minutes or until the meringue is golden.