Lemon Meringue Tri­fle

Singapore Women's Weekly (Singapore) - - FOOD IDEAS -

Prep 10 mins / Serves 4 6 mini short­crust pas­try cases, pro­cessed • 200 g cream cheese, at room tem­per­a­ture • 1/ cup sweet­ened con­densed milk • 1 cup lemon curd • 4 bought 3 meringue swirls • 2 tsps finely grated lemon zest

1. Di­vide three-quar­ters of pastr y crumbs be­tween 4 x 1- cup straight-sided jars or glasses. Whisk cream cheese and con­desnsed milk in a bowl un­til smooth.

2. Spoon half the cream cheese mix­ture into the pre­pared jars; level sur­faces. Top with half the lemon curd and re­main­ing crumbs. Top with re­main­ing cream cheese mix­ture and re­main­ing curd. Top each with a meringue swirl. Serve sprin­kled with zest.

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