St Clement’s pie


Want a de­li­cious make ahead pud? This Bri­tish ver­sion of Key lime pie uses a com­bi­na­tion of or­anges and le­mons. Cuts into 8-10 slices Prep 1 hr plus Q Q chill­ing Cook 35 mins Q

250g light di­ges­tive bis­cuits 100g corn­flakes 85g but­ter, melted 140g caster sugar FOR THE FILL­ING 1 large egg, plus 4 large egg yolks 397g can light con­densed milk 3 le­mons, zested and juiced 2 or­anges, zested and juiced FOR THE TOP­PING 150ml pot ex­tra-thick dou­ble cream 100g 0% fat Greek yo­gurt 4 tbsp ic­ing sugar lemon and or­ange zest, to dec­o­rate

1 Heat oven to 180C/160C fan/gas 4. Sit a fluted 20cm round loose-bot­tomed tin (about 5cm deep, or a slightly shal­lower 22cm tin) on a bak­ing sheet. Break the bis­cuits into a big bowl, or dou­ble-bag them in food bags, and bash to big crumbs with the end of a rolling pin or small saucepan. Add the corn­flakes and bash a bit more to crumbs. Mix with the melted but­ter and sugar and press into the base and sides of the tin. Bake for 15 mins, then re­move and re­duce oven tem­per­a­ture to 160C/140C fan/gas 3.

2 Whisk egg and yolks in a big bowl un­til pale and frothy. Whisk in the con­densed milk, fol­lowed by the zests and juices. Pour in the tin and bake for 20 mins. Cool in the tin, then chill for at least 5 hrs, or overnight.

3 Whip the cream, yo­gurt and ic­ing sugar to­gether. Dol­lop on the pie and scat­ter with zest to serve. PER SERV­ING 647 kcals, fat 27g, sat­u­rates 15g, carbs 87g, sug­ars 63g, fi­bre 1g, pro­tein 12g, salt 1.1g

Make the base of the pie and whip the cream the day be­fore, then assem­ble just be­fore eat­ing

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