Helene's Lemon Sweet Dessert
Over a year ago
7,584 views
Ingredients
- 8 oz Digestive Biscuites
- 2 Tbsp Caster Sugar
- 4 oz Melted Butter
- ¼ Pint Double Cream
- 14 oz Condensed Milk
- 3 Lemon Juice and Rinds
Accompaniment
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Description
Mum's trademark dessert. It's divine. This also works well in mini versions, in fairycake cakes, but without baking the base 1st.
works just as well with soy cream
Method
-
1
Blend together the biscuits, caster sugar & melted butter then press into the bottom of an ovenproof flan dish. Bake for 10 min at 150C for 10 min & let cool (this sets the base)
Stir in the lemon juice & rinds. When mixed together, pour over the base then smooth out.
Chill for at least 1 hour, preferably overnight.
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I also wondered what to do with the cream and condensed milk in this delicious sounding recipe.
ok do we fill in the blanks..how much do you beat the cream to stiff or soft peaks... do you also beat the milk..what size and type of tin would be best... i am surprised that this recipe was accepted. does anyone read them before publishing them.
the condensed milk doesn't have to be whipped. A loose bottomed tin is fine, as long as you make sure the base is pressed firmly & the tin is lined. You don't want it leaking out!
do you have to whip the condensed milk and would a 23cm loose bottom tin be ok
Sorry about that! Beat the double cream then stir in lemon juice & rinds with the condensed milk
wot do u do with the condensed milk and the cream !!!