Creamy Lemon Pie
2½ pts per serving
2½ pts per serving
Serves 10
10 ginger biscuits, reduced fat, about 100 g (31/2 oz)
25 g polyunsaturated margarine, (1oz) low fat
405 g Sainsbury's Condensed Milk, Light Skimmed
1 large egg
1 egg white
finely grated zest and juice of 2 lemons
2 slice lemons
Preheat oven to Gas Mark 4 / 180ºC / 160ºC fan / 350ºF.
Grind the ginger biscuits in a food processor until fine, or place in a plastic bag and crush with a rolling pin. Transfer to a bowl.
Melt the butter in a pan or in the microwave, pour over the crumbs and mix together. Press into the base of a 23cm (9 in) cake tin or pie dish. Refrigerate until required.
Place condensed milk and eggs in a bowl and beat until smooth. Add the lemon zest and juice and stir well. The mixture will begin to thicken. Pour into the prepared crust.
Bake the pie for 15 minutes. Cool completely, and freeze for up to two weeks. For best flavour, serve chilled. Decorate with a slice of lemon before serving.
Notes
For a different citrus flavour use the zest and juice of 3 limes
405 g Sainsbury's Condensed Milk, Light Skimmed
1 large egg
1 egg white
finely grated zest and juice of 2 lemons
2 slice lemons
Preheat oven to Gas Mark 4 / 180ºC / 160ºC fan / 350ºF.
Grind the ginger biscuits in a food processor until fine, or place in a plastic bag and crush with a rolling pin. Transfer to a bowl.
Melt the butter in a pan or in the microwave, pour over the crumbs and mix together. Press into the base of a 23cm (9 in) cake tin or pie dish. Refrigerate until required.
Place condensed milk and eggs in a bowl and beat until smooth. Add the lemon zest and juice and stir well. The mixture will begin to thicken. Pour into the prepared crust.
Bake the pie for 15 minutes. Cool completely, and freeze for up to two weeks. For best flavour, serve chilled. Decorate with a slice of lemon before serving.
Notes
For a different citrus flavour use the zest and juice of 3 limes
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