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INGREDIENTS For the base:15 digestive biscuits90g unsalted butter, meltedZest of 1 limeFor the filling:4 egg yolks400g tin of condensed milk Zest and juice of 2 lemons Zest and juice of 3 limesReserve some of the zest for decorationFor the meringue:3 egg whites150g caster sugar
METHOD ➤ Preheat the oven to 190˚C and grease a 19cm spring form cake tin.➤ For the base: Add the biscuits to the bowl and attach the K Beater, mix on a high speed until they are fine breadcrumbs.➤ Add the melted butter and lime zest and mix until combined. Press the mixture into the cake tin and bake in the oven for 10 minutes, remove and leave to cool slightly.➤ For the filling: Remove the K beater and attach the whisk. Add the egg yolks and whisk on a medium speed for 1 minute. With the machine on a low speed pour in the milk, zest and juice and whisk for a further minute. Pour the mixture on top of the biscuit base and reserve.➤ Clean the bowl and whisk the egg whites untilstiff peaks form. Add the sugar one tablespoon at a time and keep whisking until glossy and stiff. Spoon onto the top of the pie.➤ Bake in the oven for 20-25 minutes until slightly set and the meringue is golden.➤ Sprinkle with lime zest to decorate and chill in the fridge for about four hours.
Vegetarian Gyoza Dumplings
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