PUDDING HEAVEN
Epic desserts to satisfy a sweet tooth!
SALTED LEMON CREAM PIE PLUMMY PUDDING RASPBERRY RICOTTA CAKE CHERRY BAKEWELL GALETTE
Salted lemon cream pie
MAKES ONE 23CM PIE
For the crust
225g vanilla wafers, digestive biscuits or Biscoff biscuits
85g
unsalted
butter,
melted
1tsp
salt
For the filling and topping
4 large free-range egg yolks
400g tin sweetened condensed milk
300ml fresh lemon or Meyer lemon juice (about 6 lemons)
A good pinch of salt
230ml double cream
30g icing sugar
220g sour cream
1 Make the crust: Preheat the oven to 180°C/Gas Mark 4.
2 In a bowl, smash the vanilla wafers with your hands until you have coarse crumbs, nothing larger than a lentil. (Alternatively, place the wafers in a resealable bag and crush with a rolling pin, or use a food processor.) Mix with the melted butter and salt until you get really moist crumbs, almost like wet sand. Press the crumbs into a 23cm pie dish.