Lemon Crunch Pie Recipe
Lemon and ginger is what most people think of when you’re feeling rubbish in winter and have a sore throat, but I present to you this zesty, crunchy lemon pie that is the perfect summer dessert. It is so unbelievably easy to make and only takes half an hour to put together, so you really have no excuse not to try it!
Ingredients
1 packet of ginger biscuits
115g butter
1 tin of condensed milk (small tin)
1 tub of double cream (small)
Juice of 2 lemons and rind of 1
Method
Crush up the biscuits with the end of a rolling pin, or if you’re fancy you can use your food processor!
Melt the butter in a pan and mix it into the crushed biscuits, then tip the mixture into a loose bottom pan and press it in tightly.
Grate the rind of one of the lemons into the bowl and then juice them both being careful not to get any pips into the bowl!
Mix the condensed milk into the lemon juice and then slowly mix in the double cream using a fork to whip the mixture up.
Once combined pour the mixture on top of the biscuit mix and leave it in the fridge to set for a couple of hours!
Enjoy!
Written by Amy Howard
Hey everyone! My name is Amy Howard and I'm a photographer, food lover and wannabe Bake Off contestant. I live and work in Bristol and most weekends you'll find me in a restaurant or cafe either discovering somewhere new or returning to my all time favourite spots in the city. I believe that life is about balance, which is the reason I run, to combat the effects of all the cake I find myself consuming...
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