Lemon Meringue Pots

Ingredients

100g ginger biscuits crushed

50g butter melted lemon curd

2 egg whites

120g caster sugar

Pinch cream of tartar

Method

1. Preheat oven to 220 degrees.

2. Combine melted butter and crushed biscuits and put into heatproof glass dishes or ramekins.

3. Top with lemon curd.

4. Whisk egg whites until stiff and gradually add in caster sugar and pinch of cream of tartar until you have glossy stiff mixture and spoon onto the lemon curd.

5. Bake for 8-10 minutes until golden brown and just set.

6. Serve immediately.

Ingredients

300g fresh strawberries

1 tbsp lemon juice

150g granulated sugar

160ml whole milk

300ml double cream

1 tsp vanilla extract

1. Combine strawberries, lemon juice and 50g of the sugar in a small bowl and mash together, or use the chop setting if using a food processor.

2. Pour the milk and remaining sugar into a large mixing bowl and whisk together until sugar has dissolved.

3. Stir in the vanilla, cream and strawberries and mix well together.

4. If using an ice cream maker, add the mix into the bowl with paddle already in and churn for 45 minutes until the mixture thickens.

Transfer to freezer safe container and leave in freezer for as long as you can wait or overnight.

5. If you don’t have an ice cream maker it’s still easy to make.

Place the unchurned mix into a cold stainless steel bowl and freeze for 45 minutes.

As it begins to freeze, remove and beat it with a spatula, wooden spoon or hand mixer and return to freezer. Repeat this every 30 minutes for around 2 hours or until frozen.