How To make Lemon Slice Pie
1 1/4 cups sugar 2 tbsp. plain flour 1 pinch salt 1/4 cup butter or margarine 3 eggs one lemon 1/2 cup water
You will need a bottom and top pie crust for this pie. Mix flour, sugar, and salt. Blend in butter and 3 of the eggs, reserving one egg white for later. Grate the rind from the lemon, and slice the remaining lemon as thinly as possible, removing seeds. Add this to the mixture, along with the grated rind. Add the water, mix well, and pour into an unbaked pie shell and cover with a top crust. Brush the remaining egg white across the crust, then sprinkle with some sugar and cinnamon. Bake at 375 degrees until golden brown.
Those who like lemon will find this unusual. Biting into the pieces of lemon is quite a sensation.
How To make Lemon Slice Pie's Videos
Lemon Slice
A yummy lemon slice with fresh zest. No need to bake. The perfect mid afternoon pick-me-up.
Easy making dessert Lemon slice ????#lemon#lemon slice#yummy #Episode03
Ingredients
Condensed milk 1/2
Desiccated 1 cup
Butter 4 tbsp
Biscuits 200g
Lemon zested. 1tsp
Lemon juice 1 tbsp
icing sugar. 1cup
Butter 1 tbsp
Lemon juice 2 tbsp
Too easy? You decide! FLUFFY LEMON MALLOW SLICE - The Scran Line
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⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:29 - MAKING THE BISCUIT BASE
01:15 - MAKING THE LEMON CHEESECAKE LAYER
02:37 - MAKING THE MARSHMALLOW LAYER
03:33 - TIME TO SLICE IT UP!
04:03 - RECIPE IS ON THESCRANLINE.COM
#thescranline #nobakedessert #lemonslice
The Lemon Slice
This new slice of citrus is the perfect sweet to get ready for summer. It's light and so intense in flavor.
It's composed of a crunchy lemon streusel base, a gluten-free lemon sponge, a basil/lemon gelification, a light lemon foam, a soft lemon cremeux, and a sour lemon/lime glaze. All the decorative elements are crafted out of white chocolate.
What do you think?
Lemon Slice
McVitie’s signature taste is nice enough on its own, but adding the taste of coconut and topping it off with a thick lemon icing will leave everyone looking for seconds. Try it out for yourself today!
INGREDIENTS
1/2 cup sweetened condensed milk
3 tbsp butter
16-18 McVITIE'S DIGESTIVES©
3/4 cup unsweetened shredded coconut
1 lemon, rind finely grated
For the lemon icing:
2 cup icing sugar
1/2 cup butter, softened
1 lemon, juiced
RECIPE
Grease and line a 3cm-deep, 25cm rectangular cake tin.
Place the condensed milk and butter in a small saucepan over a medium heat. Heat, stirring, for four to five minutes or until the butter melts.
Place the McVITIE'S DIGESTIVES© in a food processor and process to fine crumbs. Combine the crumbs, coconut and two teaspoons of lemon rind in a bowl. Add the hot butter mixture and stir until well combined.
Press the biscuit mixture into the prepared tin. Refrigerate for one and a half hours or until firm.
To make the lemon icing, cream the butter with a hand mixer until smooth and fluffy, approx. 1 minute. Gradually beat in icing sugar until fully incorporated, and then beat in the juice of 1 lemon. If you find that your icing is too stiff, add in a small bit of water and whip the icing until it is the consistency you are looking for.
Spread the icing over the base. Refrigerate for a further 30 minutes or until the icing has set. Cut into pieces and serve.
Citrus Chess Pie - The Slice
We used a fluted round cutter to make our design on this pie, but a hexagonal, flower, or oval shape would work as well. Dusted with powdered sugar before serving, it might remind you of another sweet-and-tart old-fashioned favorite, lemon bars.
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Greg Lofts is a Deputy Food Editor at Martha Stewart Living. He's turning pie, cake, and pizza-making into an art form! From intricate pie crust lattice designs to dazzling geometric patterns, this highly-visual series bakes up beautiful ways to inspire and delight beginner and skilled bakers, and cooks alike.
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