Squeeze the juice from one lemon and grate a bit of zest, being careful not to touch the white layer of skin.

In a saucepan mix sugar, cornstarch, lemon juice and water. Heat, stirring, bring to a boil and boil one minute, then remove from heat. The mixture should thicken.

Add to the mixture the lemon zest and cheese. If the cheese is dry and crotchety, take 300 g, 250 g, passed through a sieve and mix with 50 g low-fat sour cream or thick plain yogurt. Also, instead of cheese you can get unsalted cottage cheese.

Break two eggs, separate the whites from the yolks. Combine the yolks with the cheese dough, the proteins you will need it later for the meringue.

Mix the dough with cream.

Spread the mass on the four-Cup muffin pan. Put in a preheated 180 degree Celsius oven for 25 minutes.

At the end of the cooking take out the puddings from the oven and increase the temperature to 200 degrees Celsius. The delayed protein whisk until fluffy foam, then small portions add the sugar and vanilla, continue whisking until the sugar is dissolved and stiff peaks. Spread the meringue over the pudding and set in oven another 15 minutes before Browning the surface of the meringue.