Lemon meringue jars

12 servings Prep: 35 mins, Cooking: 25 mins
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Serve lemon meringue in individual jars. It's sure to impress your guests.

By Food24 May 04 2015
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Ingredients (8)

200 g tennis biscuits — crushed
150 g butter — melted
about 12 small ovenproof glass jars
3 condensed milk
lemon — zest and juice
4 eggs — extra-large, seperated
100 ml castor sugar
60 ml icing sugar
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Mix the biscuits with the butter. Spray the inside of each jar with cooking spray. Spoon some biscuit filling into each and press lightly.

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.

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.

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.

Image and text: Ideas magazine.

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