Meringue Pudding

Preheat the oven to 350°F (180°C)

Grease individual molds with butter, sprinkle with sugar and reserve

Beat the egg whites until frothy, add the sugar gradually and beat well

Add the lemon zest and mix

Using a spatula, gently pour the beaten egg whites into the prepared molds

Tap the molds gently over a surface to release any air bubbles that may have formed

Place the molds in a water bath and bake for about 25 minutes or until the surface is golden brown

Let it cool, then unmold and serve with caramel sauce.