LEMON CREAM PIE

about

If you love lemon, this easy-to-make Lemon Cream Pie is certain to tantalise your tastebuds and get your mouth watering! Using BAKERS Tennis® Lemon flavour biscuits, you’ll be serving up a slice of lemon flavour sunshine to your guests – making it perfect for parties and picnics!

 

ingredients

200 g Tennis® Lemon Flavour Biscuits

100 g butter, melted

3 egg yolks

2 tins Condensed Milk

150ml freshly squeezed lemon juice

Pinch of salt

1 cup / 250 ml whipping cream, to serve

Toasted coconut flakes to serve (optional)

instructions

  1. Preheat the oven to 180 degrees Celsius.
  2. Break the Bakers Tennis® Lemon flavour biscuits into crumbs by hand or by using a food processor and mix in the melted butter until well combined.
  3. Spray a 26cm – 28cm pie dish with cooking spray and line it with the crumb mix and press evenly to create a base and sides. Bake for 8 minutes. Remove and set aside.
  4. Beat the egg yolks, condensed milk, lemon juice and salt until light and fluffy, about 4 – 5 minutes.
  5. Pour the mix into the pie base and bake for 15 minutes.
  6. Allow the pie to cool before setting it in the fridge to cool completely (at least 2 hours).
  7. Serve the pie with whipped cream and toasted coconut flakes.

 

 

EASY LEMON ICE CREAM CAKE

about

Bring together two dessert favourites: cake and ice cream, with this one out-of-this-world recipe! Using BAKERS Tennis® Lemon flavour biscuits, this Lemon Ice Cream Cake is super easy to make and delivers the tangy flavour of lemon, in a delightful dessert that can be enjoy by the whole family! Can you say “YUM”?

 

ingredients

150 g Tennis® Lemon Flavour Biscuits

750 g butter, melted

500 ml whipping cream

2 tins Condensed Milk

Finely grated zest of one lemon

1/4 cup freshly squeezed lemon juice (about 3 lemons)

instructions

  1. Break the Bakers Tennis® Lemon flavour biscuits into crumbs by hand or by using a food processor. Mix in the melted butter until well combined. Remove 2 tablespoons of the crumb mix and set aside.
  2. Line a 23cm spring-form cake tin with baking paper and cut the side pieces so they protrude above the tin. This will ensure that the mix has a larger space to fit. The paper forms a collar around the ice cream cake to contain it.
  3. Press the remainder of the crumb mix into the base of the cake tin to evenly cover the surface. Press down with the bottom of a glass to ensue that it is compacted.
  4. Whip the cream to soft peak stage using an electric beater. Add the condensed milk, lemon zest and lemon juice and beat until well combined.
  5. Decant this into the lined cake tin and sprinkle the 2 tablespoons of biscuit crumbs on the top as garnish. Freeze until solid.
  6. Remove from the freezer about 5 – 10 minutes be fore you want to serve so that it will be easier to cut.