Tuesday, 30 June 2015


1 packet butternut snap biscuits
4 tablespoons butter, melted

1 can condensed milk
2 egg yolks
1/2 cup lemon juice
rind of 1 lemon, finely grated

preheat oven to 180 c
grease   oven proof dish.

blitz or finely crush biscuits. mix in butter.

press biscuits into bottom and half way up the sides of dish.

cook for 8 - 10 minutes till just browning on edges.

cool for half an hour.

stir the condensed milk and egg yolks together until well combined

stir in lemon juice and rind until well combined.

pour mix into biscuit base.

bake for 15 minutes or until lemon is set.

cool in dish on wire rack.  refrigerate till cold, at least an hour.

serve with whipped cream.



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