Lemon Meringue Dessert Pots

Use a food processor to turn the digestive biscuits into crumbs - or bash them in a bowl with the end of a rolling pin

Make the biscuit layer by mixing the digestive biscuit crumbs and melted butter together in a bowl

Add the mixture to the bottom of your serving glasses - the glasses I used have a 250ml capacity - use a teaspoon to press the crumbs down to compact them. Put them in the fridge to chill

For the lemon filling use a food mixer with a whisk attachment or an electric hand whisk to whip up the double cream with the icing sugar

When the cream is whipped gently mix 130g of the lemon curd into it

Spoon or pipe a layer of the lemon filling into the glass, then drizzle some lemon curd over the top, add another layer of lemon filling, then drizzle more lemon curd over that

Add a final lemon filling layer and smooth the top

To make the Italian meringue put the caster sugar and the water in a pan and let it come to the boil with the lid on. When the mixture is boiled, take it off the heat. You can pour the sugar syrup into a jug to make it easier to add to the egg whites

In a food mixer or with an electric whisk, whisk up the egg whites with the cream of tartar until they reach soft peak stage - when the eggs are fluffy but don't hold their shape

Then, keeping the mixer on, pour the sugar syrup into the meringue. Be careful not to let the sugar syrup hit the side of the bowl. Keep the mixer running until the bowl feels cool and the meringue is shiny and holds its shape

Pipe or dollop the meringue on top of the lemon filling. If dolloping, using a spoon and flick it around to give it texture. Then use a kitchen blowtorch to brown the meringue all over

Serve immediately, store any leftovers in the fridge and eat within 2 days