No Bake Lemon Pie
Ingredients (11)
250g packet granita biscuits
125g butter, melted
4 gelatine leaves
600ml thickened cream
395g can sweetened condensed milk
2 tsp finely grated lemon rind
1/2 cup lemon juice
2 drops yellow food colouring gel
1 tbsp caster sugar
2 tsp finely chopped fresh mint leaves
1 lemon, sliced, to serve
250g packet granita biscuits
125g butter, melted
4 gelatine leaves
600ml thickened cream
395g can sweetened condensed milk
2 tsp finely grated lemon rind
1/2 cup lemon juice
2 drops yellow food colouring gel
1 tbsp caster sugar
2 tsp finely chopped fresh mint leaves
1 lemon, sliced, to serve
Method
Step 1
Grease a 22.5cm base (1.6-litre-capacity) pie dish.
Step 2
Using a food processor, process biscuits until fine crumbs form. Add butter. Process until combined. Spoon mixture over base and side of prepared dish. Refrigerate while preparing filling.
Step 3
Place gelatine leaves in a bowl. Cover with cold water. Set aside for 5 minutes or until softened.
Step 4
Meanwhile, using an electric mixer, beat 1 cup cream until firm peaks form. Whisk condensed milk, lemon rind and juice together in a separate bowl.
Step 5
Squeeze excess water from gelatine. Place gelatine in a small saucepan over medium heat. Cook for 1 minute or until gelatine is melted. Add to lemon mixture. Mix well. Stir in food colouring. Fold beaten cream into lemon mixture, in 2 batches. Pour mixture into prepared pan. Refrigerate for 6 hours or overnight, if time permits.
Step 6.
Using an electric mixer, beat remaining cream until just-firm peaks form. Combine sugar and mint in a bowl. Dollop pie with whipped cream and decorate with lemon slices. Sprinkle with sugar mixture. Serve
Step 1
Grease a 22.5cm base (1.6-litre-capacity) pie dish.
Step 2
Using a food processor, process biscuits until fine crumbs form. Add butter. Process until combined. Spoon mixture over base and side of prepared dish. Refrigerate while preparing filling.
Step 3
Place gelatine leaves in a bowl. Cover with cold water. Set aside for 5 minutes or until softened.
Step 4
Meanwhile, using an electric mixer, beat 1 cup cream until firm peaks form. Whisk condensed milk, lemon rind and juice together in a separate bowl.
Step 5
Squeeze excess water from gelatine. Place gelatine in a small saucepan over medium heat. Cook for 1 minute or until gelatine is melted. Add to lemon mixture. Mix well. Stir in food colouring. Fold beaten cream into lemon mixture, in 2 batches. Pour mixture into prepared pan. Refrigerate for 6 hours or overnight, if time permits.
Step 6.
Using an electric mixer, beat remaining cream until just-firm peaks form. Combine sugar and mint in a bowl. Dollop pie with whipped cream and decorate with lemon slices. Sprinkle with sugar mixture. Serve
No comments: