patricia, from linwood...
Luscious Lemon Pie
A very light dessert that will impress your dinner guest !!!!
2 Votes
Since October 7th
Ingredients
- Crust
- 250g gingernut biscuits
- 2 teaspoons finely diced crystallised ginger
- 100g butter, melted
- Filling;
- 1/4 cup water
- 1 tablespoon powered gelatine
- 3/4 cup sugar
- 5-6 meyer lemons
- 4 large egg yolks
- 300ml cream 1/4 cup icing sugar
- Garnish
- 1 lemon
- 1-2 tblsp sugar
Directions
- Preheat oven to 180 c. Lightly butter a 20- 25cm loose bottom based flan pan.
- Break the biscuits into pieces. Place in a blender or food processor in batches and whizz until fine. Add ginger and the butter mix well.Press crumbs firmly into dish. Bake 10 mins then cool and chill.
- Place the water in small bowl and sprinkle the gelatine on top. Soak for 15 mins.
- Finely grate rind of lemon and peel another lemon very finely and reserve for garnish. Juice the lemons to make 3/4 of a cup of strained juice.
- whisk the sugar, lemon juice, egg yolks and grated lemon rind in the top part of a double boiler over simmering water until slightly thickened. Whisk in the softened gelatine until dissolved and smooth.
- Place the top part of the double boiler in a bowl of icy water until filling is cool.
- Beat the cream and icing sugar until stiff and fold 1/4 of the whipped cream into the lemon filling then remaining cream in 3 additions.Chill until almost set then spoon into crumb crust. Chill. Garnish with lemon slices
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 8 | 10 minutes | 30 mins |
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