Monday, 1 October 2007

Lemon cream pie

We're having Andrew and Pachara over for dinner tomorrow night. I'm planning to cook 滑蛋河 flat rice noodles with egg gravy since it's something I think they would appreciate. I bought some green chillies last week and pickled them on Friday before we left for the weekend. Hopefully they will be nicely pickled but not too soft by tomorrow. It's the first time I'm making them and if they turn out well, I will no longer crave them so badly!

The lemon cream pie recipe that I got from Andy's mum came is one of the most delicious that I've tasted. She was taught how to make it by her mother, who possibly got it from her mother, so it's something special indeed. The recipe calls for a large 10-inch flan dish. Well, I could halve the ingredients and make a smaller 8-inch one but that makes the ingredients portions awkward. So I could only make it when we have guests, otherwise there's no way to finish the pie unless we have it everyday for dessert for 4-5 evenings in a row, which would a little sick. Andy and I just made it this evening and licking the spoon and bowls was yummilicious...

If you don't have a flan or pie dish, you can easily use any medium sized square or rectangular dish or even a deep baking tray. It just looks prettier in a flan dish.

Pie case

- 320g crushed digestive biscuits (around 20 biscuits)
- 170g melted butter, cooled


- 1 lemon jelly (I used Hartley’s. You can also use Jello brand.)
- 1 can of condensed milk (I used Carnation's - 397ml)
- 1 lemon (juice and zest/rind)
- Grated chocolate for decorating the top (optional)

1. Dissolve jelly in 150ml of hot water, or microwave in a jug with 150ml tap water on high for 1 minute. Leave to cool (you can pop it in the fridge it if really is too hot, but be careful it does not set!)

Lemon cream pie 1

2. Make biscuit base. Crush the digestives in a food processor or, as Andy did, with a rolling pin and sealed bag.

Lemon cream pie 2

Pour the butter and biscuits into a bowl and mix well.

Lemon cream pie 4

Press the biscuits mixture into the bottom and sides of a flan dish to form a base.

Lemon cream pie 5

3. Add lemon juice, lemon zest/rind, condensed milk and jelly mixture into a large mixing bowl. Mix well using either a wire whisk or a handheld mixer. Whisk until the mixture is the consistency of double cream.

Lemon cream pie 3

4. Pour into pie case to set in the fridge. Decorate with grated chocolate if desired.

Lemon cream pie 6

All this food blogging is making me hungry now... and it's time for bed. Maybe a mug of Horlicks for me.


Hillary said...

The end result is gorgeous. And it makes it extra special that this recipe has been passed down through the family.

Jo. said...

I so very have to try it out. It looks gorgeous and delicious :-)

Nilmandra said...

Hillary: Indeed, I love that it's a recipe that generations have enjoyed.

Jo: It's easy too, do give it a try :)

Janice said...

How can i make this if i don't have any lemon jelly?

Nilmandra said...

Janice: If you cannot find any lemon Jelly, how about lemon Jello? That is what we have been using here in Canada. It still works, although the texture of the filling is slightly different.

Janice said...

In Malaysia is kinda hard to find lemon jello too. Looks like i can't make this tart. :(

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