Ingredients

Method

• 1 x 200 g packet of Tennis buscuits
• 1 x 200 g packet Ginger Nut biscuits
• 175 g butter
• 220 g caster sugar
• 4 lemons, zested and juiced
• 3 free-range eggs
For meringue topping
• 6 free-range egg whites
• 350 g caster sugar

Method

Ingredients

Preheat the oven to 220°C.

Crush the biscuits and melt 50 g butter. Mix the crushed biscuits with the melted butter and spread a thin layer in the base of each jar.

Melt the remaining butter, sugar and lemon juice in a bowl suspended over a pan of boiling water. Once the sugar and butter have dissolved, slowly add the eggs, whisking until the mixture thickens. Add the lemon zest. Chill for 1 hour.

Top the biscuit bases with a spoonful of chilled lemon curd, followed by more biscuit base, and keep layering until the jar is almost filled with lemon curd and biscuit.

Top the lemon curd mixture with 2 T meringue topping.

Bake the jars for 5 to 8 minutes or until the meringue is golden, or use a blowtorch to caramelise it.

To make the meringue topping, beat the egg whites until stiff peaks form. Add the sugar, 1 T at a time, and keep beating until all the sugar has been added.

Browse more meringue recipes here.