Less fuss than a regular LMP but with all the great flavour, plus so easy to make gluten free!
200g ginger biscuits (gluten free if you like) 75g butter, melted 300ml cream
1/2 cup milk 4 Traditional Free Range egg yolks, separated 1 Traditional Free Range egg 1 cup sugar
1/2 cup lemon juice 1 tablespoon grated lemon zest
2 tablespoons cornflour 1 cup caster sugar
Preheat the oven to 180 C. Place the biscuits into the bowl of a food processor and blitz to crumbs, add the butter and mix well. Press the biscuit crumbs into the base of 6 small jars (about 3/4 cup capacity) or ramekins, they must be heat proof.
In a small saucepan whisk the egg yolks, egg, sugar, lemon juice, zest, sugar, cream and cornflour together over a gentle heat until the mixture boils and thickens. Remove the heat. Spoon the mixture between the jars and smooth the top.
To make the meringue: In a clean bowl beat the 4 egg whites until fluffy and then gradually add the sugar until the mixture makes a glossy meringue, continue to beat for a total of about 7 minutes, mixing in the cornflour at the end of mixing. An electric mixer is best for meringue. Spoon the meringue on top of the lemon filling or alternatively pile into a piping bag and pipe. Any excess meringue mixture can be spooned onto a tray and baked.
Bake the lemon meringue pots for 12 minutes, just until the meringue is golden.
Serve warmish/room temperature or chilled.
Serves 6.