This year there is an abundance of lemons on the trees so here is a tasty recipe for a tangy dessert.
Biscuit Base
- 125g digestive biscuit crumbs
- (you could use cinnamon or ginger biscuits if you like)
- 1 tbs finely grated lemon rind
- 85g butter, melted
- Mix biscuit crumbs, the finely grated lemon rind and melted butter until well blended. Press mixture into a 20 or 23cm (8 or 9 in) tart tin or pie dish.
Filling
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornflour
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
- In small bowl, beat egg yolks with fork. In saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel and lemon juice . Pour into pie crust. Leave to cool and then refrigerate. Serve cold with a spoonful of thick yoghourt or ice cream.
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