Lemon littles

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Stir together the crushed biscuits and the butter until combined. Press into the base and up the sides of small serving glasses or jam jars.
Beat the mascarpone, cream cheese, double cream, lemon zest and juice, lemon curd and vanilla extract with an electric whisk until light and fluffy.
Divide the filling among the glasses. Cover with cling film and refrigerate for three hours.
Before serving, scatter the crushed meringues over the top to serve.

Per serving: 453kcals, 37.4g fat (21.1g saturated), 22.4g carbs, 7.6g sugars, 9.3g protein, 0.5g fibre, 0.23g sodium

By easyFood