Deconstructed Lemon Meringue Pie

 I love lemon meringue pie and thought there must be a way to turn it into a dessert that can be enjoyed in this hot weather. And here it is!

This is a "deconstructed" lemon meringue pie in that it has all the elements of the traditional pudding, but is served cold as a dessert - and doesn't involve any baking at all. It is really easy to make and (unless you want to make your own lemon curd or meringues, which of course you can) literally takes just minutes.

For the base I wanted to use biscuits but something that would give the taste of buttery pastry; I used malted milk biscuits but I think shortbread biscuits would also work well. Simply pulse in a food processor until the biscuits have turned to crumbs (or place in a sealed plastic food bag and beat with a rolling pin until smashed). Place the biscuit crumbs in the bottom of a serving dish or glass.

Add a few spoonfuls of lemon curd; I used some straight from a jar

Next add a layer of whipped cream. It takes only a couple of minutes to beat double cream until it is stiff with an electric mixer.

Dr. Oetker sent me these lemon meringue sprinkles from their new premium collection. As well as using them to decorate cakes you can add them to ice cream or desserts, and I thought they would be just the thing for topping my deconstructed lemon meringue pie.

Finally place a mini meringue on top and then sprinkle with the Dr. Oetker lemon meringue pieces.

Chill in the fridge until ready to serve.

I am sending this to the Biscuit Barrel challenge, hosted by Laura at I'd Much Rather Bake Than.... as she is looking for no bake recipes this month. 

No bake is also the challenge for this month's Treat Petite, hosted by Stuart at Cakeyboi.