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Chilled lemon pie
Method
- Powder the biscuits by crushing them between two sheets of butter paper with a rolling pin or in a mixie.
- Heat the butter to melt, add the biscuits and mix well. Shut off the heat and add the sugar.
- Line the base and sides of the serving dish evenly and smoothly with the biscuit mixture, put aside to cool.
- In another bowl, whip the cream, add the condensed milk and beat the mixture while pouring in the lemon juice.
- Now add the lemon rind and mix again.
- Pour the mixture into the cooled biscuit shell and chill for 6-8 hours or till set. Chilling it overnight is ideal.
- Garnish with the soft candy and slice of lemon and serve.
Ingredients:
For the base
15 arrowroot biscuits
60g butter
1 tbsp powdered sugar
For filling
250g chilled cream
300g condensed milk
6 tbsp lime juice
1/2 tsp lemon rind, grated
2 tbsp of soft candy
1 slice of lemon
8 inch round serving dish
RECIPES BY REHANA KHAMBATY
