Lemon
Crunch
       Pie

Lemon Crunch Piea

Lemon Crunch Pie

10 MINUTES PREPARATION - 12 HOURS CHILLING

Ingredients

SERVES 6 TO 8
For the base:
200g LEIBNIZ ZOO BISCUITS, crushed, plus 1 extra, whole,

To decorate:
100g butter, melted

For the topping:
600ml double cream
400g condensed milk
4 large lemons, juice and zest, plus 1 extra, sliced, to decorate

 

Method

  1. To make the base, mix the LEIBNIZ ZOO BISCUITS crumbs with the butter and press into a foil-lined springform tin. Refrigerate for an hour until set.
  2. Unclip the tin and carefully unpeel the base from the foil. Put the biscuit base on your chosen serving plate and clip the side of the tin back round it.
  3. Whip the double cream until stiff. Add the condensed milk, lemon juice and zest and fold together until combined completely. Spoon over the base and place back in the fridge overnight to set.
  4. When you are ready to serve, simply unclip the tin, decorate with lemon slices and a LEIBNIZ ZOO BISCUIT and slice.

 

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