Thursday, 29 October 2015


2 1/2 packets morning coffee biscuits
2 cans condensed milk
600 mls sour cream
finely grated rind of 2 lemons
1 cup lemon juice
shredded coconut to decorate

line a 9 x 13 pyrex/baking dish with baking paper.

using an electric mixer, beat the condensed milk, rind and juice together until combined.

beat in the sour cream.  set aside for 10 minutes.

place a row of biscuits on the bottom of the baking dish, cutting some to fit.

cover the biscuits with a thin layer of lemon cream.

continue layering finishing with the lemon cream.  sprinkle with some coconut.

refrigerate until set.  4 - 6 hours or overnight.

serve with whipped cream.

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