1 packet of lemon meringue pie filling
mix
200 ml water
1 egg, separated
170 g/6 oz/1 small can of cream
Toasted chopped nuts, to decorate
Method:
Blend the pie filling with the water in
a saucepan. Whisk in the egg yolk. Bring to the boil and cook for 2
minutes until smooth and thick. Leave to cool.
When cold, fold in the cream. Whisk the egg white until stiff and fold
in with a metal spoon. Run into four glasses and chill for at least 30
minutes. Sprinkle with chopped nuts before serving.