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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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A light and fluffy change from the same old lemon meringue. You can make a whole pie or individual desserts from this recipe. Ingredients:
1 package lemon gelatine |
1 cup hot water |
1 cup sugar |
1/4 cup lemon juice |
1 13oz can evaporated milk, chilled |
1/2 tsp salt |
base |
1 cup crushed graham crackers, vanilla wafers or digestives |
2 oz butter or margarine, melted |
Directions:
1. In a glass mixing bowl dissolve gelatine in hot water
2. Add sugar and lemon juice and mix well
3. Chill until slightly set
4. In another mixing bowl beat the chilled evaporated milk at high speed until fluffy, adding the salt while beating
5. Slowly fold the milk mixture into the slightly set gelatin until well mixed
6. Mix the crushed cookies with the melted butter and line a pie dish or individual cups with a thin layer along the bottom and sides
7. Pour the lemon mixture over the crushed cookies and chill thoroughly until set
8. You can top with lemon zest to decorate
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