Baked Lemon Souffle Dessert
- Serving: 10
- Cook time: 10
- Passive time: 10
- 1 A pack of Green's Lemon Meringue Crunch
- 50g Butter
- 1 Medium egg
- 1 7" tin
- 275 Water
- Prepare the crunch base as instructed on back of pack.
- Prepare the lemon filling as instructed on back of pack and leave in saucepan.
- Prepare the meringue topping as instructed on back of pack and then gently fold into the lemon filling.
- Pour the mixture into the cooked base.
- Place in the oven and bake for 20 minutes at 160°C (145°C for fan oven) 325°F, Gas Mark 3.
- Serve warm or cold.