Make up 1 pack of Lemon Jelly as directed on pack. Put in the fridge until just beginning to set.
Meanwhile, place the biscuits in a food processor and mix into crumbs. Pour in the melted butter and mix thoroughly.
Divide the biscuit crumbs between the glasses and press down with the end of a rolling pin to form a firm base and refrigerate
When your jelly is just beginning to set divide between the glasses
Put in the fridge to set for 2 Hours.
Make up the other pack of Lemon Jelly with 150ml boiling water and cool to room temperature. Add your evaporated milk and whisk until thick.
Pour the creamy jelly onto the Lemon Jelly layer gently, spread to form an even layer and put back in the fridge to set. Just before serving decorate with slices of lemon and meringue.
Make up 1 pack of Lemon Jelly as directed on pack. Put in the fridge until just beginning to set.
Meanwhile, place the biscuits in a food processor and mix into crumbs. Pour in the melted butter and mix thoroughly.
Divide the biscuit crumbs between the glasses and press down with the end of a rolling pin to form a firm base and refrigerate
When your jelly is just beginning to set divide between the glasses
Put in the fridge to set for 2 Hours.
Make up the other pack of Lemon Jelly with 150ml boiling water and cool to room temperature. Add your evaporated milk and whisk until thick.
Pour the creamy jelly onto the Lemon Jelly layer gently, spread to form an even layer and put back in the fridge to set. Just before serving decorate with slices of lemon and meringue.
