Baked Lemon Icebox Pie – bake and chill

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After spending a day trying to escape Sydney’s heatwave, pull open your freezer drawer to this sweet and delicious ice cold pie.

Make the pie the day before you want to serve it, as it needs to cool down for an hour after baking, then it needs to freeze for at least 4 hours in your icebox or freezer. 

Recipe for Baked Lemon Icebox Pie:

You’ll need a 25 cm (9 1/2”) pie dish

18 Digestive Wholemeal biscuits (Australia), or Graham Crackers (USA)
1/4 teaspoon salt
6 tablespoons (60g) of unsalted butter, melted
2 x 395g (14 oz) cans of sweetened condensed milk
1 level dessertspoon of finely grated lemon zest from two lemons
3/4 cup (3 lemons) freshly squeezed lemon juice
8 large eggs, yolks only

Preheat your oven to 160°C (325°F).Rinse lemons and grate off the yellow zest.

In a food processor, pulse the biscuits/crackers until coarsely ground, but not a fine powder. Crumble any large pieces between your fingers.

Melt the butter in a small saucepan and use a fork to mix it through the biscuit crumb mixture. Add batches to a food processor and pulse for 30 seconds or less, just to mix the butter through.

Use a pastry brush to lightly coat the pie dish with butter, then tap-and-press the biscuit mix firmly into the base of the pie dish. I use a pestle or the handle of a knife to gently tap it flat. Then use your fingers to firmly press the crumb mixture up the sides of the pie dish, making them at least 3 cm (1 1/4”) high.

In a medium size bowl whisk together the condensed milk and lemon juice. Separate the eggs and place the egg yolks into a large bowl.

You won’t need the egg whites for this dish, so reserve them to use for another recipe, like meringues. Add the lemon zest to the egg yolks, and beat together until egg yolks look pale and frothy.

Use a spatula to combine the condensed milk mixture with the egg mixture, then mix thoroughly using an electric handheld mixer.

Pour the mixture into the cracker-biscuit shell. Bake for 25 minutes or until the middle of the pie filling is springy. Let the pie stand for an hour, then loosely cover with plastic cling wrap and place in the freezer for a minimum of 3 hours.

When cool, place the cooled pie into a cake tin or plastic box, and wrap the top with foil, piercing several air holes into the foil to stop moisture condensation dripping onto the pie.

Remove from freezer an hour before serving so pie is cold but not frozen.

Serve with cream, ice-cream, or frozen yoghurt.

Recipe from my cookbook SOULICIOUS

 

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Lime is the new white wine!

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Well, sort of.

Limeade is a refreshing summer drink that you can enjoy instead of, or between glasses of wine or beer.

And who doesn’t want a refreshing, healthy, low sugar, icy cold non-alcoholic drink full of Vitamin C that you can DIY at home?

It’s tangy citrus flavour makes it the perfect drink to serve with Mexican food.

Limes are always readily available, but are the most plentiful and full of flavour from late December to April in Australia.

Limeade makes a refreshing morning wake-up drink or, in this season of merriment and overindulgence, a hangover reviver.

I love the tang of fresh lime, so I like to drink it straight, but you can top up your glass with soda water. And if you have a sweet tooth, you can also add a little extra sugar.

Garnish with fresh mint leaves, raspberries, and slices of lime.

Limeade recipe

Makes 4 cups

1 cup of freshly squeezed lime juice, from about 10 limes
2 cups filtered water
A pinch of salt (I used pink Murry River salt flakes)

Sugar Syrup

½ cup sugar
1 cup filtered water

Make the sugar syrup first, by combining the sugar and water in a small saucepan. Bring it to a boil over medium-high heat, stirring to dissolve the sugar. Then remove from heat and let the syrup cool.

While the sugar syrup is cooling off, squeeze the limes.

A juicer works well, but the quickest easiest method to juice 10 limes is to use a lime squeezer. If you don’t have one – which I don’t – the next best way to crank through all those limes is to use a handheld wooden citrus reamer. What’s a reamer? See pic below.

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Combine the sugar syrup, lime juice, and water in a large jug filled with ice, and stir.

Add mint leaves and raspberries to add some colour to the jug. Chill in the fridge until cold before serving, then pour into glasses filled with ice.

Best to drink the same day, but the limeade will last a second day.

Enjoy.

 

 

 

Refreshing Orange-Raspberry Blush

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Feeling the heat? Cool off with an Orange-Raspberry Blush or two, or even three – they’re alcohol-free… 

This is a truly refreshing and easy to make drink that will have you seeing oranges in a whole new light!

(makes one)

8 fl oz glass
Juice from one Cara Cara navel, or red-fleshed navel orange
3T Raspberry cordial concentrate (I use Bickfords)
Ice cubes
Soda water

To make one Orange-Raspberry Blush, pour the raspberry cordial concentrate into a glass then pour in the freshly squeezed juice from one orange – preferably a Cara Cara Navel orange, if available. Or you can use any sweet-juiced orange.

Add 3-4 large ice cubes, then fill glass almost to the top with soda water.

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If you like, you can dilute the cordial with water and make raspberry ice blocks.

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