1

Whisk the egg yolks and put them into a small pan with the lemon juice, caster sugar and spread. . Heat gently over a low heat, whisking to combine, then whisk in the cornflour and bring the mixture to the boil. Continue to cook, whisking constantly, for 4-5 minutes or until the mixture is smooth and thickened.

2

Remove from the heat and strain into a small bowl. Cover with clingfilm and let cool slightly before chilling in the fridge for 1-2 hours or until completely cold. In a dry, clean bowl, whisk the egg whites until stiff peaks form. Use a metal spoon to gently fold one-third of the egg whites into the chilled lemon curd, then fold in the remaining egg whites.

3

Spoon into small dessert glasses and chill until set. Blitz 1 ginger nut biscuit in a mini food processor to coarse crumbs, then sprinkle over the mousse just before serving.