Lemon Meringue Pavlova
★★★★★ 4.2 (21)
Ingredients
Method
- Process biscuits into fine crumbs. Transfer to a bowl and stir in butter.
- Divide crumbs between 24 x 6cm round bottomed patty pan tins and press firmly into base and sides. Bake at 170°C for 5 minutes. Cool in tins.
- Combine condensed milk, brown sugar and butter in a non-stick saucepan and stir over low heat for 10 minutes or until golden, cool to room temperature.
- Divide caramel between tart cases and decorate with Easter eggs.
Tips & Hints:
- The cooked biscuit bases can be fragile once cooked, so, after cooking, press biscuit bases gently with fingertips or the back of a small teaspoon to flatten in the pans, if necessary and allow to cool completely before removing.
- Caramel can be made up to 2 days ahead and refrigerated until required. Warm slightly in a microwave to soften before spooning into bases.
- Process biscuits into fine crumbs. Transfer to a bowl and stir in butter.
- Divide crumbs between 24 x 6cm round bottomed patty pan tins and press firmly into base and sides. Bake at 170°C for 5 minutes. Cool in tins.
- Combine condensed milk, brown sugar and butter in a non-stick saucepan and stir over low heat for 10 minutes or until golden, cool to room temperature.
- Divide caramel between tart cases and decorate with Easter eggs.
Tips & Hints:
- The cooked biscuit bases can be fragile once cooked, so, after cooking, press biscuit bases gently with fingertips or the back of a small teaspoon to flatten in the pans, if necessary and allow to cool completely before removing.
- Caramel can be made up to 2 days ahead and refrigerated until required. Warm slightly in a microwave to soften before spooning into bases.
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