I made this beauty for my husband’s birthday. Instead of the digestive biscuit base, I used gingernuts to give spiced warmth. The base was topped with the lemon curd filling and decorated with fresh blueberries, raspberries and homemade caramelised mini meringues to give a lovely lemon meringue pie vibe - which happens to be one of my husband’s favourites. This tart was easy to make, but even easier to eat. A definite crowd pleaser!
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