• Lemon cream

  • 600 ml Double cream

  • 250 g caster sugar

  • 5 unwaxed Lemons juiced and zested

  • 8 shortbread fingers roughly crumbled by hand

  • Meringue

  • 360 g caster sugar

  • 30 g liquid glucose

  • 80 ml Water

  • 6 egg whites


  • Lemon cream:

  • 1.

    Pour the double cream into a small saucepan and bring to the boil. Add the caster sugar and stir. Boil gently for 4 minutes then remove the pan from the heat.

  • 2.

    Add the juice and zest from the lemons and stir.

  • 3.

    Sprinkle half the biscuits into the bottom of the ramekins and pour the cream on top, filling the ramekins to two-thirds full.

  • 4.

    Allow the lemon cream to cool to room temperature. Sprinkle on the remaining biscuits. They should sink into the mixture.

  • 5.

    Chill in the fridge for at least an hour.

  • Meringue :

  • 1.

    Mix the sugar, glucose and water in a pan heating it to 120°C / 250°F.

  • 2.

    Whisk the egg whites until they begin to form peaks.

  • 3.

    Gradually whisk the sugar solution into the egg whites, until the whites form soft peaks.

  • 4.

    Take the ramekins out of the fridge and fill to the brim with the meringue. Place the ramekins under a preheated grill for 1-2 minutes until the meringue is golden brown.

  • 5.

    Serve immediately.

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