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Lemon Ice Box Pie Recipe

Written on Tuesday, January 10, 2017 | 5:05:00 PM



Serves : servings 

Ingredients : 
BASE
- 200g digestive or gingernut biscuits
- 50g butter, melted

FILLING
- 397g can of condensed milk
- 150ml lemon juice (about 4 lemons)
- zest of 2 lemons, plus extra to garnish
- 5 egg yolks

TOPPING
- 200ml double cream
- 1 tbsp icing sugar

Preparation Method :
1) Preheat the oven to 170°C/Fan 150°C/Gas 31⁄2. Crush the biscuits to the texture of fine breadcrumbs, then stir in the melted butter. Press the mixture into the base of a round pie dish or a loose-bottomed flan tin – 18cm in diameter is about right.

2) Pour the condensed milk into a bowl and whisk it with the lemon juice and zest. Beat in the egg yolks, then pour the mixture over the biscuit base.

3) Bake the tart in the oven for about 20 minutes, until just set. It may still have a wobble in the centre and that’s fine.

4) Leave the pie to cool, then put it in the freezer for several hours. Transfer it from the freezer to the fridge about half an hour before you want to serve it. Whisk the double cream with the icing sugar until thick and billowy. Either pile it on top of the pie or serve it on the side. Decorate the pie with extra lemon zest if you like.




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