Lemon Meringue Trifle
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.