Serve lemon meringue in individual jars. It’s sure to impress your guests.
Makes: about 12
Preparation time: 35 minutes
Cooking time: 25 minutes
Oven temperature: 160°C
• 200g Tennis biscuits, crushed
• 150g butter, melted
• about 12 small ovenproof glass jars
• 3 cans condensed milk
• juice and grated rind of 2 lemons and 2 limes
• 4 extra-large eggs, separated
• 100ml castor sugar
• 60ml icing sugar
1 Mix the biscuits with the butter. Spray the inside of each jar with cooking spray. Spoon some biscuit filling into each and press lightly.
2 Filling Beat the condensed milk, lemon and lime juice, grated rind and egg yolks together in a bowl until the mixture is thick. Divide mixture between the glass jars.
3 In a clean bowl, beat the egg whites with a large pinch of salt until soft peaks form. Gradually add the castor sugar and the icing sugar. Beat until stiff. Spoon into each jar.
4 Place the jars on a baking tray and bake in a preheated oven for 15 minutes, then reduce the heat to 120°C and bake for another 10 to 15 minutes or until the meringue is golden.