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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 |
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Ingredients2oz cornflakes, crumbled but still crunchy4 level tbsp caster sugar 1oz melted butter 3 eggs separated medium can of sweetened condensed milk rind and juice of 3 lemons |
Handy HintIf 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. |
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MethodBlend 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. | |||||||||||||||||||
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