Combine 1 3/4 cup plain sweet biscuit crumbs and 125g melted butter and press over base and side of a 23cm pie plate. Refrigerate 30mins or until firm.
Combine 4 egg yolks, 1/3 cup caster sugar, 3 tsp gelatine, 2 tsp lemon rind, 1/3 cup lemon juice and 1/3 cup water in heatproof bowl. Stir over simmering water until mixture has thickened slightly.
Remove from heat, pour into large bowl, cover and cool to room temperature, Mixture should be set to the consistency of unbeaten egg white before remaining ingrediants are added.
Beat the 4 egg whites in a small bowl with electric mixer until soft peaks form. add 1/2 cup caster sugar gradually, beating until dissolved after additions. Fold whites through the lemon mixture in 2 batches.
Spread onto crumb crust and refridgerate serveral hours or until set. Recipe can be made a day before.
Garnish with thin slices of lemon and lime, twisted in the centre.
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