Tag Archives: digestive biscuits

Lemon Meringue Pie


Am I not lucky? Of course I am. I thought about a recipe and I couldn’t find it at home. But somebody up there really loves me. And it is not chance that brought me the recipe I wanted. I guess what I wish for comes true. Sooner or later. I really love cooking so this wish came true, as I wanted it with all my heart and for a long time. At least I haven’t bumped into it at Christmas! πŸ˜‰

This is another English pie, made with digestive biscuits for a new twist. Originally it is made with shortcrust pastry but… if you are tired or not in the mood for too much cooking, cut straight to the biscuits. Lemon is another fruit that deserves a recipe too. In Romania it is seen as a flavoury thing in other sweets but I am glad to discover new ways of cooking it entirely. Plus, it makes your mouth water. I know I love it, the sour taste of lemon with the sweetness of the meringue. One more thing before I write down the recipe: it was taken and tested soo many times from ”Original Card from Delicious Meals Made Easy”, Group 11, Sweet Pies & Tarts

Lemon Meringue Pie

Preparation time: 20 min plus chilling      Cooking time: 40 min

Makes 8 slices

Ingredients:

  • 225 g (8 oz) digestive biscuits, crushed
  • 50 g (2 oz)  butter, melted (please do not use margarine, you deserve the real thing)
  • juice and finely grated rind of 3 large lemons
  • 4 tablespoons cornflour (you can use plain flour as replacement)
  • 50 g (2 oz) caster sugar (or icing sugar or granulated one if you don’t have or can’t find caster sugar)
  • 3 egg yolks
  • 3 egg whites
  • 100 (4 oz) caster sugar
  • 1/4 teaspoon vanilla essence

Method:

  • Preheat the oven to 170 Β°C/ 325 Β°F/ gas 3. Put the crushed biscuits in a mixing bowl. Add melted butter and mix well with a wooden spoon. Firmly press the biscuit mixture into base and up the side of a 23 cm (9 in) flan dish.
  • For the filling, mix together the lemon juice, rind and cornflour in a large bowl. Bring 450 ml (3/4 pint) water to the boil in a pan. Stir enough of the water into the cornflour mixture to make a smooth paste.
  • Return mixture to pan. Cook over a low heat, stirring, until thickened. Stir in caster sugar. Cool slightly, then beat in egg yolks. Pour onto base.
  • For the meringue, put the egg whites in a clean bowl. Whisk with an electric whisk until soft peaks form. Whisk in two-thirds of the sugar, a little at a time, until stiff peaks form. Fold in the remaining sugar and vanilla essence.
  • Spread meringue over filling. Swirl surface with the back of a spoon. Bake for 40 minutes, or until golden. Allow to cool, then chill until required.

Bon appetite!

Strawberries For You And For Me


Yes, this is a very tasty dessert for two. Or more. The moment I have made this recipe I fell in love with cheesecake. My favorite cheesecake is the strawberry one, but you can do it with other fruits like mangoes, bananas, kiwi or all at once. Be creative. I have to say one thing. There are a lot of utensils to wash after the fun in the kitchen, so just ask your significant one to do it for you. Joking. But a little help is always welcomed. Another thing I have discovered and liked was digestive biscuits, especially those with dark chocolate.

The recipe is taken from “Good Housekeeping, Cookery Book”, 1985.  You know what is my favorite part? Eating the cheesecake. πŸ˜‰ So please, won’t you make it for me, once? Please! πŸ™‚

Strawberry Cheesecake

Serves 8

Ingredients:

  • 75 g (3 oz) butter (don’t fool yourself with margarine)
  • 175 g (6o oz) chocolate digestive biscuits, finely crushed (try dark chocolate ones)
  • 50 g (2 oz) desiccated coconut (if you don’t like it, skip this one)
  • 250 g strawberries (or 2 medium mangoes, or 2 bananas or 5 kiwi fruit, etc)
  • 150 ml (1/4 pint) pure orange juice (you know you can make your own)
  • 30 ml (2 level tbsp) gelatine
  • 350 g (12 oz) full fat soft cheese (I use 2 Philadelphia cream cheese, plain)
  • 100 g (4 oz) caster sugar
  • 2 eggs, separated
  • 30 ml (2 tbsp) lemon juice
  • 300 ml (10 fl oz) double cream
  • 3 strawberries to decorate (or 3 kiwi fruit)

Method:

  • Lightly oil a 22 cm (8 1/2 inch) spring release cake tin. Base-line with greaseproof paper and grease the paper. If you ask me, I would choose a rather larger cake tin, let’s say about 25 cm, or an oval/ round Jena glassware. And no grease or greaseproof paper at all.
  • Melt the butter in a saucepan and stir in the biscuit crumbs and coconut. Press into the base of the prepared tin. Chill in the refrigerator for 30 minutes.
  • Wash the strawberries and mash them or use the blender for a short while. You don’t want strawberry juice. With mangoes you have to peel them cut the flesh from the flat oval stone, discard the stone and roughly chop or mash the flesh. With bananas or kiwi you can apply the same treatment.
  • Put the orange juice into a bowl and sprinkle in the gelatine and leave to soak for a few minutes. Place over a pan of simmering water and stir until dissolved. Leave to cool for 5 minutes.
  • Beat the cheese and sugar until smooth, then beat in the egg yolks and lemon juice. Stir in the strawberries and gelatine mixture. Lightly whip the cream and fold into the mixture. By now you have used a lot of utensils. Told you so! πŸ˜‰ Oh, you can taste a bit.
  • Whisk the egg whites until stiff and carefully fold into the cheese mixture. Pour into the prepared tin  (this part is not for mature, busy, angry, over-worked adults: leave a little cream in the bowl and use your fingers to clean it or ask the children to do that and have some fun) and place in the refrigerator for 3-4 hours until firm. Or make the cheesecake in the evening and leave it over night in the refrigerator.
  • To serve, carefully remove the cheesecake from the tin. Decorate with strawberries (or kiwi fruit). Now you can enjoy yourselves. πŸ™‚

Bon appetite!