Meringue-topped Tangy Lemon Cups

Place the lemon rind and juice in a small saucepan with 75 g of the caster sugar and 150 ml water. Bring to the boil. Meanwhile, blend 3 tablespoons water into the cornflour in a heatproof bowl, pour over the hot liquid, stirring constantly, and mix well until thickened. Stir in the egg yolk. Return to the pan and cook, stirring constantly, for 1 minute until thickened. Divide between 4 individual ramekins or gratin dishes.

Whisk the egg whites in a grease-free bowl until stiff. Add 1 tablespoon of the remaining caster sugar at a time, whisking well between each addition, until the meringue is smooth and glossy.

Spoon the meringue mixture over the lemon cups and sprinkle with the brown sugar. Place the dishes on a baking sheet and cook under a preheated high grill for 1-2 minutes until the tops are lightly golden and have firmed a little. Serve warm.

In a food processor, whizz together 125 g each softened butter, caster sugar and self-raising flour, 2 beaten eggs and the finely grated rind of 1 lemon until well blended. Drop 1 tablespoon shop-bought lemon curd into the base of 4 individual greased ramekins. Spoon the sponge mixture on top, cover with clingfilm and cook in a microwave oven individually on high for 1 1/2 minutes until risen and cooked through. Leave to rest for 1 minute before serving with vanilla ice cream.