Lemon Meringue Flapjacks…

Lemon Meringue Flapjacks


  • 45g Jordan’s no sugar muesli
  • 2 teaspoons TRKG sherbet lemon skinny shot syrup (See here for info on these syrups)
  • Small finely grated carrot or apple
  • 1 small egg
  • 1 tablespoon lemon curd
  • 1 mini meringue


  1. Preheat oven to 180Β°C fan and line a baking tray with grease-proof paper.
  2. Mix together the syrup, carrot and muesli in a bowl.
  3. Whisk the egg and gradually add the egg to the muesli mixture a little at a time mixing as you go. You only need enough to bind the mixture together.
  4. Line a baking tray with baking paper and spoon half the mixture into the tray packing it down nice and tight.
  5. Add the lemon curd over the top, leaving a little gap from the edges to prevent too much leakage.
  6. Spoon the remaining muesli mixture over the top and pack down gently making sure the edges are well sealed.
  7. Bake in the oven for 15-20 minutes until golden.
  8. Crumble the meringue on top.
  9. Either enjoy fresh from the oven or allow to cool and set in the fridge.