Mini Lemon Meringue Pie Pots

I had to take a dessert to a dinner last night and the quickest thing I could think of to make was these Mini Lemon Meringue Pie Pots. It literally has 6 ingredients and takes 10 minutes to make. A great option if you’re in a hurry and a slightly healthier version of a lemon cheesecake and a cheat’s version of a lemon meringue pie! So here we are folks, Lemon Meringue Pie Pots!

Mini Lemon Meringue Pie Pots

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• Author: Caroline Hastings-Brown
• Total Time: 20 minutes

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Ingredients

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• 1 packet tennis biscuits
• ½ cup butter, melted
• 1kg tub full cream yoghurt
• ¾ cup lemon curd
• Mini Meringues (you can buy these from SPAR or Pick n Pay or your local home industries shop)
• Lemon or Lime Zest

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Instructions

1. Crush the tennis biscuits and then add the melted butter, mix together and divide amongst ramekin dishes (I had 8 ramekins and used 2 heaped tablespoons each), press the crumbs down to form a biscuit base. Place the ramekins in the freezer for 5 minutes to allow the base to set.
2. Mix the yoghurt and lemon curd together (just do this by hand with a  spoon, they mix together very easily.)
3. Fill the ramekins with the yoghurt mixture and then leave in the fridge until ready to serve.  when ready to serve, top with grated lemon or lime zest and a mini meringue (or two) 🙂

Notes

Notes

I made 8 ramekins but could easily have done 10 ramekins.

• Prep Time: 10 minutes
• Cook Time: 10 minutes