Holiday munchies

Treat the kids with these sweet snacks

Lemon Meringue Layer Cakes

MAKES 6 PREPARATION 15 MINUTES COOKING 25 MINUTES (PLUS CHILLING)

4 eggs, plus 2 extra egg whites ¾ cup caster sugar, plus

extra ½ cup ½ cup lemon juice 125g butter, chopped 1 teaspoon finely grated

lemon zest ½ x 460g double unfilled

sponge 6 x 220ml glasses, cups or clear jars

1. In a medium heatproof bowl, whisk eggs and sugar together. Place over a saucepan of gently simmering water (see tip). Whisk for 1-2 minutes until sugar dissolves. Stir in juice, butter and zest. Cook for 15-20 minutes, stirring constantly, until curd coats the back of a wooden spoon. Do not boil.

2. Using a round cutter the same diameter as serving glasses, cut 6 rounds from sponge. Place a round in each glass, top with curd and chill. Preheat an oven grill on high.

3. In a small bowl, beat extra egg whites with an electric mixer until soft peaks form. Gradually add extra sugar, beating until thick, glossy and sugar is dissolved. Spoon into a piping bag fitted with a small plain nozzle.

4. Pipe meringue onto curd, then grill for 30-60 seconds until lightly golden.