18
Sep
Combine pie filling mix sugar and 14 cup of water in a saucepan. In a bowl whisk the condensed milk double cream lemon.
Combine peaches 12 cup sugar tapioca and lemon juice and let set 15.
Lemon crunch pie recipe. Ingredients 8oz Ginger Biscuits 4oz Melted Butter 1 small tin condensed milk Juice 2 lemons grated rind 1 lemon 14 pt double cream. DIRECTIONS Preheat oven to 350. Combine pie filling mix sugar and 14 cup of water in a saucepan.
Blend in egg Add remaining water and cook. Stir in lemon juice and cool slightly. Take off the hob and add the ginger nut mix to the butter.
Add the ginger nut mix to a 30cm flan dish and press down well to make a strong base. Place in freezer while you complete the other steps. In a bowl whisk the condensed milk double cream lemon.
Combine peaches 12 cup sugar tapioca and lemon juice and let set 15. Of mixture into pie shell. Add peach mixture and.
Degrees for 20 minutes. Mix tin the condensed milk zest and lemon juice. Pour this mix into the pie dish over the cooled base - and put into the fridge to chill.
This lemon crunch pie is easy to prepare even if you dont do a lot of baking. Its so easy you can make the whole thing at home and you dont need to buy a readymade crust or pie filling. The crust is the first component to make and that is a question of combining flour water salt and shortening.
The resulting dough is then rolled out and pressed into a pie pan.