Caster Sugar
Lemon Custard Base
Meringue Top
Lemon Custard Base
Preheat oven to 180°C. In a small saucepan (or microwave bowl) beat yolks and Sugar and cook over gentle heat, stirring often. Add flour, grated lemon rind, juice and water. Continue to cook, beating until mixture is smooth and thick. Remove from heat and cool.
Meringue Top
In a medium sized bowl, beat egg whites until soft peaks form. Slowly - a spoonful at a time - add Caster Sugar, beating until thick and glossy. Lightly grease or spray with oil, 4 half cup size ramekins.
Spoon lemon mixture into the bases and top with meringue. Place ramekins on a baking tray and bake for 8 to 10 minutes until meringue is puffed up and golden
Lemon Butter
Cream Cheese Buttercream Icing
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