Raspberry Lemon Meringue Brûlée Cups

Shopping list

• 2 cups fresh raspberries

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• 1/2 cup granulated sugar

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• 2 tablespoons fresh lemon juice

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• 1 teaspoon lemon zest

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• 1 tablespoon cornstarch

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• 4 large egg yolks

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• 1/2 cup heavy cream

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• 1 teaspoon vanilla extract

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• 3 large egg whites

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• 1/4 teaspoon salt

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• 1/2 cup granulated sugar

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• 2 tablespoons granulated sugar

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Step by step

1. 1

   1. Preheat the oven to 350°F and divide the raspberries among 6 oven-safe ramekins.

2. 2

   2. Whisk 1/2 cup sugar, lemon juice, lemon zest, cornstarch, egg yolks, heavy cream, and vanilla until smooth.

3. 3

   3. Pour the lemon mixture over the raspberries and place the ramekins in a baking dish.

4. 4

   4. Add hot water to the baking dish until it reaches halfway up the ramekins. Bake for 25 to 30 minutes, then cool.

5. 5

   5. Beat egg whites and salt until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff, glossy peaks form.

6. 6

   6. Spoon meringue over each cup, sprinkle with 2 tablespoons sugar, and broil for 1 to 2 minutes until golden. Serve immediately.