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penguinmum's creamy fish pie: smoky, seasonal fish in a creamy white sauce with grated, rather than mashed, tatties on top - a meal of the highest comfort-food order.



Print recipe Lemon freeze from bodiddly

nut free kids can help can make in advance ok to freeze vegetarian
Category Cakes and desserts
ServesA fair few people
Prep time20 mins
Cook timeNot stated

Mumsnetter ratings

Ease of finding ingredients n/a
Ease of cookingn/a
Success with kidsn/a
Success with adultsn/a
Overall Markn/a

Ingredients

2oz cornflakes, crumbled but still crunchy
4 level tbsp caster sugar
1oz melted butter
3 eggs separated
medium can of sweetened condensed milk
rind and juice of 3 lemons

Handy Hint

If you prefer not to use the cornflakes, I sometime line a tin with cling film, place half of lemon mixture in tin, then add a couple of chocolate flakes and then top with the other half of lemon mixture. I haven't tried it but would imagine it would be nice with a ginger biscuit base as well.

Method

Blend cornflakes and sugar and add to melted butter.

Press half of the mixture into a freezer proof glass dish.

Combine the egg yolks with the condensed milk.

Add lemon rind and juice.

Beat the egg whites until stiff but not dry.

Fold into the lemon mixture.

Spoon into glass dish and sprinkle remaining cornflakes on top.

Freeze before serving.

Mumsnetter Reviews

From: bodiddly on Wed 23-Jan-08 11:01:09 Overall rating: 0.0
Very easy to make and a nice light dessert. Very moreish!



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