November 19, 2015

LEMON CREAM PIE

Ingredients:
Bread crumb pastry
Lemon flovoured jelly - 1/2
Evaporated milk - 1 small can
Grated rind and juice of 1/2 lemon

For Decoration:
Glace cherries
Angelica
Chocolate vermicelli

Method:

  • Make biscuit crumb pastry and line a deep pie plate.
  • Meanwhile dissolve jelly in 142 ml hot water.
  • Leave in a cool place. When cold, whisk in the evaporated milk, lemon juice and rind.
  • Pour into biscuit case and leave to set.
  • Decorate with glace cherries, angelica and chocolate vermicelli.



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