- #1729413BJB August 13, 2019 at 6:17 pm
Lazy Lemon Pie:
1 cup sugar
100g melted butter
1/2 cup plain flour
3/4 cup dessicated coconut
Zest of 2 lemons
2 – 3 lemons, juiced
1 cup milk
Preheat oven to 170°C. Place all the ingredients in a processor or bowl and blend together.
Pour the batter into a 23cm pie dish.
Bake for 45 minutes or until pie is turning dark golden on top and the filling is set.
Serve hot – or cold.#1731124BJB August 31, 2019 at 8:18 am
Lemon Rolled Oat Slice
115 g Butter
2/3 tin Condensed milk
Melt butter and condensed milk in saucepan on low heat.
Place in bowl.
1 cup Rolled Oats
1 pkt. Crushed wine biscuits
1 cup Coconut
Rind of 1 lemon
Mix all dry ingredients together and pour liquid over.
Mix and press into a Swiss Roll tin.
Ice thinly with lemon icing and sprinkle with coconut.
Place in fridge to set.
Store in air tight container in refrigerator.#1731130BJB August 31, 2019 at 12:30 pm
Lemon Coconut Biscuits:
250 grams butter, softened
1½ cups sugar
grated rind of two lemons
1 cup self raising flour
1¼ cups flour
2 cups desiccated coconut
Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line with baking paper.
In a large bowl, beat the butter, sugar and lemon rind together well, until light and creamy. Add the eggs one at a time and beat well after each addition.
Sift the flours together and add to the bowl with the coconut and mix gently.
Place large teaspoonful lots of the mixture on the prepared trays and press down with the tines of a floured fork.
Bake in the preheated oven for 12-15 minutes until golden brown.
Transfer to a cake rack to cool. Once cold, store in an airtight container.#1731134BJB August 31, 2019 at 2:32 pm
No-bake Lemon Cheesecake
250g packet plain sweet biscuits
100g Butter, melted
500g Cream Cheese
½ cup Sour Cream
400g can sweetened condensed milk
¼ cup lemon juice
Fresh fruit to serve
Place the biscuits in the bowl of a food processor and process until fine crumbs. Pour in the butter and pulse until combined.
Press the crumbs into the base and sides of a 24cm loose based flan tin.
Refrigerate the base for 30 minutes.
Using an electric mixer beat the cream cheese, sour cream, condensed milk and lemon juice until smooth and creamy.
Pour the filling into the base and then refrigerate for at least 1 hour before removing from the tin and serving with fresh fruit.#1731563BJB September 6, 2019 at 7:53 am
Make a biscuit base with crushed biscuits and melted butter, press into a dish and chill in the fridge. I would use a pkt PLAIN BISCUITS and 170g Melted Butter
For the filling
Soften a pot of cream cheese, mix in a pot of either creme fraiche or mascarpone, juice and zest of a lemon and 2 tbls of honey (or sweetener) Pour into biscuit base and chill for at least 4 hours, (better if you can chill overnight) this makes a nice light cheesecake and you can vary the flavours to suit your taste.
LEMON CHEESE CAKE No 2.#1731688BJB September 8, 2019 at 8:09 am
200 gram butter
395 gram can sweetened condensed milk
2 x 250g packets wine biscuits, finely crushed
2 cup desiccated coconut
1 lemon, finely grated zest
1 orange, finely grated zest
100 gram cream cheese
25 gram butter
1 lemon, finely grated zest
1 -1½ cups icing sugar
Grease the base of a 30cm x 25cm slice pan. Line the base with baking paper, if preferred.
Melt the butter, add the condensed milk and mix to combine. Add the remaining ingredients for the base and mix to combine. Press the base mixture evenly into the pan.
To prepare the icing, soften the cream cheese and butter and beat together well. Add the lemon zest. Gradually mix in the icing sugar to the desired consistency. Spread over the base and refrigerate.
You could halve this recipe, if wished.
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