St Clement's Pie
Over a year ago
8,940 views
Ingredients
- 250g Digestive biscuits
- 100g Butter
- 1 tin condensed milk
- 2 oranges
- 2 lemons
- 1 egg
- 3 egg yolks
- 100ml Double cream
- 1 small pot creme fraiche
- 1 lemon
- 2 tbsp icing sugar
- extra icing sugar to dust
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
Oranges and lemon tangy pie with a biscuit base
Method
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1
1. Preheat the oven to 160C
2. Put the biscuits into a bag (or double bag one with holes in)and then using a rolling pin crumble the biscuits
3. Melt the butter and then stir the crumbled biscuits into the butter mixture.
4. Press the biscuit base onto a loose bottomed flan tin and bake for 10 - 15 mins until golden brown.
5. To make the filling whisk together the juice and zest of the oranges and lemons,the condensed milk and the eggs.
6. When the biscuit base is cooled spoon in the filling and bake for a further 20 mins until golden brown and set.
7. Top with whipped cream mixed with icing sugar, creme fraiche or Greek yoghurt and lemon juice
Chef's Tips
Decorate with lemon and orange zest and sprinkle with icing sugar
Why does it state Cooking time as zero?