LEMON PIE

Ingredients

225 g digestive biscuits

1/2 cup butter, melted

3 Tbs sugar

1/2 tsp ground ginger

395 g tin condensed milk

1 1/2 cup double cream

4 lemons juiced and 1 zested

Method

Preheat oven to 150 degrees and grease a large quiche dish.

Place biscuits in a food processor and crumble. Mix in the melted butter, sugar and ginger then press mixture into the base and sides of the prepared dish.

Bake for 5 minutes and leave to cool.

Meanwhile place the lemon zest and condensed milk in a large bowl and beat with an electric mixer. Gradually beat in the cream until thoroughly mixed.

Add the lemon juice whilst continuing to stir until the mixture becomes thick.

Spoon mixture into the cooked base and smooth then refrigerate for about two hours or until set. Decorate with lemon and lime slices before serving (optional).

This recipe is on page 86 of our 50th Anniversary Cookbook and was donated by Oliver and Alex Heal, two former students. 

The cookbook, full of recipes from either Mrs Robyn Moore (fab cooking teacher) or donated by our school community, can be purchased for only $20 via Qkr! or eftpos (No cash please). Books can be collected from the front office.