Lemon SliceIngredients: 250g crushed biscuits (arrowroot) 1 cup coconut ½ tin condensed milk 100g butter, melted Rind of 1 lemon Juice of ½ lemon Icing: Icing sugar 20g melted butter Juice of ½ lemon Water Crush biscuits roughly. Add coconut, condensed milk, butter, lemon rind and juice and combine well. Place in slice container and press. Combine ingredients to make icing – use as much icing sugar and water it takes to get the consistency that you desire (a little thicker is best)! Ice with icing and refrigerate until chilled.
Lemon Meringue PieIngredients: 1 packet of Marie Biscuits (AU) / Graham Crackers (CA) 90g butter, melted 1 cup water ½ cup sugar 1 teaspoon lemon rind Juice of 1½ lemons
2 tablespoons cornflour (AU) / cornstarch (CA)
2 tablespoons sugar 2 eggs, yolks ¼ cup water Topping: 4 eggs, whites
¼ cup sugar Crush biscuits and combine with melted butter. Press into base of pie dish. Allow time to cool. Boil water, sugar, lemon rind & juice together. In a bowl, place cornflour/cornstarch & 2 tablespoons of sugar. Mix in egg yolks & ¼ cup water. Stir cornflour/cornstarch mix into boiling mixture, return mixture to boil then simmer until mixture begins to thicken (up to five minutes), stirring continuously. Pour into pie dish and let it cool/set in the refrigerator for at least an hour. Top with meringue made by beating egg whites & sugar together until firm. Bake in moderate oven (180°C/350°F) to brown meringue.
BONUS RECIPE TIME: This week is LEMON week!
Home-made LemonadeIngredients: 1 cup lemon juice
1 cup sugar 1 cup water 1 tray ice cubes 5 cups water
Combine lemon juice, sugar and water in saucepan and bring to boil. Boil for 3 more minutes then remove from heat. Add tray of ice cubes and remaining water. Chill and serve! Should make 2L of home-made lemonade once all combined. So refreshingly tasty.
Thanks Hilde for introducing me to this one!