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Sunday, 9 February 2014 [ >
]
Lemon Crunch Pie
Ingredients:
- 3 Lemons
- Small carton of double cream 300 ml [1] You can use single cream but the mixture is more fluid and needs longer to set :~)
- 1 tin of condensed milk (397g)
- Base: 330g Digestive Biscuits and 180g Butter
Instructions
Heat butter in sauce pan, add crushed biscuits. Stir until biscuits are coated with butter. Place biscuit mixture into a pie dish (this amount gives a good base for 22.5cm diameter (9 inch) cake tin), pat down evenly. Place into the oven to cook for 10 to 15 mins at 170° Place condensed milk into a bowl and beat. Grate the peal from all three lemons add to the condensed milk beat. Add the juice of lemons beat. Add the cream and beat. This mixture will thicken. When the base is cool add the lemon mixture. Place in fridge to set.
Made the pie and it was great - need to tweak some of the amounts.
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