Delicious, rich, chocolatey, light biscuits – crispy on the outside and chewy in the middle, these are a pretty heavenly partner to your morning coffee. The wonderful delicate texture of these makes them so addictive, I bet you can’t eat just one! You can’t really […]
Hey, can you guys promise me something? Promise me you’ll never buy a key lime pie (unless maybe if you’re actually in the Florida Keys).
This recipe makes the most delicious key lime pie and it’s ludicrously quick and easy. On a warm summers day the last think you want is to be tied to a hot oven for hours on end in order to produce a scrumptious dessert. Let science so the hard work for you with the chemical reaction magic that makes this so good! The filling is gloriously thick and creamy with just the right balance of sweet and tangy.
I’ve used golden kiwis in this because as you might have spotted from my social media I recently got my hands on a five kilo box, but also because the acid in the green ones tend to make my mouth a bit sore. Golden kiwis are also a little sweeter.
200g digestive biscuits
400g (1 tin) condensed milk
175ml double cream
pinch of salt
3 limes, juice and zest
1 lemon, juice only (you should have a total of about 120ml of juice)
100ml whipped cream
100g sliced strawberries
2-3 peeled and sliced kiwi fruit
Pre-heat your oven to 180°c and grease a loose bottomed tart tin.
Crush the biscuits to a fairly fine crumb and melt the butter. Combine these two and then press them firmly into the base and sides of the tin. Bake for 5 minutes and then set aside.
Pour the condensed milk and 175 ml of cream into a mixing bowl and whisk until they are well blended. Stir in the lime zest and salt.
Whisk in the lemon and lime juice and keep stirring until the filling mixture become thick and creamy. Pour this into the prepared base and smooth off the top. Bake for 10 minutes, the heat just encourages the reaction which thickens the filling.
Once the pie is baked leave it to cool to room temperature and then pop it in the fridge to chill completely. When the pie has chilled carefully remove it from the tin and decorate the top with the cream and fruit.
When I was little a battle would be waged every summer in our garden between my mum and the resident blackbirds over who was going to get to the blackcurrants first once they reached peak ripeness. On the occasions when my mum won the war […]
Doesn’t this just look like the perfect refreshing treat for a sunny day? Rich creamy cheesecake flavoured ice cream muddled with a tangy swirl of zesty lemon curd and studded with crunchy nuggets of biscuit. Who could resist diving straight into the tub?
You can use pretty much any biscuit you like in this, I’ve stuck with tradition and used digestives but gingernuts or amoretti would be equally delicious.
This is a no-churn recipe so you can whip it up in around five minutes and then freeze it until you feel the need for a zesty frozen treat!
350ml condensed milk
600ml double cream
200g cream cheese
about 5 biscuits
4-5 tbsp lemon curd
Put the condensed milk and the cream into a large mixing bowl and whip until it is quite thick and fluffy. Beat in the cream cheese, making sure that it is well blended.
Crumble the biscuits, leaving the pieces quite chunky (or they go soft) and fold them through the ice cream mixture. Ripple through the lemon curd and then transfer the whole lot to a container for freezing. Freeze for several hours until solid.