- 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
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.