Materials
Crumb Crust
- 185 g sweet biscuit crumbs*
- 75 g melted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon sugar
Filling
- 250 g cream cheese
- 2 teaspoons grated lemon rind
- 1/4 cup lemon juice
- 1 x 400g condensed milk
- 1 teaspoon gelatine + 2 teaspoons hot water
- 1-2 egg whites stiffly beaten
Instructions
Crumb Crust
- Combine all crust ingredients & press into oiled 8" spring form pan. Place in FRIDGE to harden.
Filling
- Dissolve gelatine in a little hot water, allow to cool.
- Beat cheese till smooth.
- Add condensed milk, gelatine, lemon rind & lemon juice. MIX WELL.
- Fold in STIFFLY beaten egg whites. Pour into CRUMB CRUST.
- CHILL OVERNIGHT.
- Decorate as desired.
Notes
* NICE with SCOTCH FINGERS. ARE GOOD.
CHOCOLATE:
Use plain chocolate biscuits for BASE.
Fold 1 teaspoon vanilla essence and 125 g melted chocolate SWIRLED THROUGH AFTER the egg white addition. Decorate with choc dipped almonds or hazel nuts.
Fold 1 teaspoon vanilla essence and 125 g melted chocolate SWIRLED THROUGH AFTER the egg white addition. Decorate with choc dipped almonds or hazel nuts.