Tana Ramsay's Home-Made treats: Lemon and meringue puddings

A classic pudding that will disappear in seconds!
If you don’t have crème brûlée dishes, use
ramekins instead.


Serves 4
Prep time 30 minutes
Cooking time 35 minutes


  • 30g cornflour
  • 50g caster sugar

  • 300ml water
  • zest and juice of 2 lemons
  • 2 large egg yolks


  • 4 large egg whites
  • 200g caster sugar
  1. Preheat the oven to 180C/160C fan/350F/gas 4. You will need four shallow individual crème brûlée dishes, each measuring about 11.5cm across.
  2. To make the lemon curd, put the cornflour and sugar into a medium saucepan. Gradually stir in the water, mixing all the time, first into a smooth paste and then into a cloudy liquid. Add the lemon zest. Bring to the boil, stirring all the time. When it starts to boil, the liquid will become thick and lose its cloudy appearance. Simmer for a couple of minutes, then take off the heat. Add the lemon juice and stir well.
  3. Put the egg yolks in a medium mixing bowl. Gradually pour the lemon mixture over them, stirring all the time. Mix well. Divide the lemon mixture between the crème brûlée dishes and put to one side.
  4. To make the meringue, whisk the egg whites with half the sugar in a large clean mixing bowl until they form stiff peaks when you take the whisk out of the whites. Whisk in the remaining sugar, 1 tablespoon at a time, until it is all incorporated and the mixture is a beautiful glossy white.
  5. Using a palette knife, spread the meringue over the lemon bases. Use the knife to make little peaks all over the top. Place in the oven for 30 minutes.
  6. Allow to cool and serve either warm or at room temperature.