Lemon and Lime Meringue Pots

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.