Unsalted Whirl
Lion Raspberry Coulis
Lemon and Lime Meringue Pots
- Course Type: Dessert
- Serves: 6
- Cooking Time: 35 minutes
- 160g Unsalted Whirl Butter Alternative
- 225g caramelised biscuits crushed (wheat)
- 2 lemons zest and juice
- 2 limes zest and juice
- 100g caster sugar
- 6 egg yolks
- 4tbs cornflour
- 15 x lemon mini meringue bites or plain meringue works equally well broken into small chunks (egg)
- Drizzle of Lion Raspberry Coulis for garnish
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line a baking tray with parchment paper.
Mix 100g of Unsalted Whirl Butter Alternative with the caramelised biscuit crumb to form a sandy texture. Place on the prepared baking sheet and bake for 8-10 minutes to crisp and brown slightly, then leave to cool on the tray.
To make the lime and lemon curd, mix the sugar and cornflour with water to make a paste.
Heat 50mls of water with the lemon and lime zest in a pan until boiling
Remove from the heat and whisk in the cornflour stirring constantly.
Beat in the remaining 60g Unsalted Whirl Butter Alternative, lemon and lime juice and the egg yolks and return to the heat.
Bring back to the boil stirring constantly so it doesn’t burn on the bottom of the pan.
Once thickened remove from the pan and allow to cool completely.
Take 6 jam jars or similar and sprinkle the crumb in the bottom, followed by some of the lime and lemon curd. Finish of with the mini lemon meringue bites and drizzle with Lion Raspberry Coulis.
