Bernard Howden's
Individual lemon meringue pies

  • Bake type: Desserts
  • Made in: Liverpool
  • Skill level: Medium
  • Time taken: 30 minutes

About this Bake

I mixed melted butter with the crushed hobnobs, whisked egg whites until peaked adding sugar in small amounts. I used the egg yolks and milk with lemon to make the custard, combined all three and baked at 170 for 30 minutes. Eat with creme fraiche.

Top tip

Use oatmeal hobnobs instead of pastry.