BISCUIT BASE MIX
Wheat Flour, Dried Glucose Syrup, Sugar, Vegetable Oil, Salt, Skimmed Milk Powder, Raising Agent: Sodium Bicarbonate.

LEMON FLAVOURED FILLING MIX
Sugar, Cornflour, Potato Starch, Fumaric Acid, Natural Lemon Flavouring with other natural flavourings, Salt, Acidity Regulator: TriSodium Citrate; Colours: Curcumin, Annatto.

MERINGUE TOPPING MIX
Sugar, Dried Egg White, Cream of Tartar, Modified Maize Starch, Acidity Regulator: Calcium Lactate; Stabiliser: Guar Gum

CONTAINS: WHEAT, GLUTEN, MILK, EGG.

THE STRAWBERRY JAM IS PRODUCED ON A SITE THAT ALSO PROCESSES NUTS.

Baked Lemon Soufflé Dessert

You will need:

• A pack of Green's Lemon Meringue Crunch
• 50g butter
• 1 medium egg
• 7" tin
• 275ml water

Serves 6

How to Make:

1. Prepare the crunch base as instructed on back of pack.
2. Prepare the lemon filling as instructed on back of pack and leave in saucepan.
3. Prepare the meringue topping as instructed on back of pack and then gently fold into the lemon filling.
4. Pour the mixture into the cooked base.
5. Place in the oven and bake for 20 minutes at 160°C (145°C for fan oven) 325°F, Gas Mark 3.
6. Serve warm or cold.

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