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Lemon Cream Pie

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Ingredients
  Digestive biscuits 8 Ounce, crushed (225 Gram)
  Butter 4 Ounce, melted (125 Gram)
  Gelatin 1 Teaspoon (5 Milliliter)
  Boiling water 45 Milliliter (3 Tablespoon)
  Lemon curd 6 Ounce (175 Gram)
  Double cream 10 Fluid Ounce, whipped (300 Milliliter)
Directions

Mix the biscuits, mixed spice and butter together, then press into a well-greased 20 cm.
/ 8 in, flan tin.
Chill in the refrigerator for 10 minutes.
Dissolve the gelatine in the water.
Cool slightly, then beat in the lemon curd.
Quickly fold in the whipped cream and pour the filling into the biscuit crust.
Chill in the refrigerator for at least 5 hours, or until the filling is set.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Lemon

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3261 Calories from Fat 2595

% Daily Value*

Total Fat 286 g440%

Saturated Fat 80.4 g401.9%

Trans Fat 0 g

Cholesterol 243.8 mg81.3%

Sodium 1358.9 mg56.6%

Total Carbohydrates 148 g49.4%

Dietary Fiber 7.4 g29.5%

Sugars 40.1 g

Protein 24 g48.9%

Vitamin A 56.7% Vitamin C

Calcium 3.1% Iron 0.43%

*Based on a 2000 Calorie diet

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Lemon Cream Pie Recipe