Gluten Free No Refined Sugar Honey Lemon Meringue Dessert

Place the honey, lemon juice (it is best freshly squeezed but you could use bottled if you want too) and water to a pan and stir together, place on a low heat and stir until combined and heated.

Mix the cornflour with a little water and add this and the egg yolks (reserve 1 egg white for later) to the lemon and honey mix, keep it over a low heat and keep stirring continuously until the mix thickens. It will start to look like it is going lumpy but keep stirring and it will come together.

Split the lemon mix between two dishes or glasses, I used wine glasses but either works. Place in the fridge and allow to cool and set for at least an hour or two.

When you are ready to do the meringue, place an egg white in a bowl, add a teaspoon of lemon juice to stabilise the meringue and whisk using an electric whisk until stiff.

Slowly add the honey to the mix, make sure to add this nice and slowly so it evenly distributes through the egg white. The meringue should end up very thick and semi glossy (it won't be as glossy as it would be with sugar).

Spoon the meringue on top of the lemon mix then use a kitchen blow torch (if you don't have one you can put it under the grill for a few mins) to brown the meringue off. Serve immediately.