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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

For the crust

For the filling

For the topping

Nutrition: per serving

  • kcal647
  • fat27g
  • saturates15g
  • carbs87g
  • sugars63g
  • fibre1g
  • protein12g
  • salt1.1g
    low
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Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Sit a fluted 20cm round loose-bottomed tin (about 5cm deep, or a slightly shallower 22cm tin) on a baking sheet. Break the biscuits into a big bowl, or double-bag them in food bags, and bash to big crumbs with the end of a rolling pin or small saucepan. Add the cornflakes and bash a bit more to crumbs. Mix with the melted butter and sugar and press into the base and sides of the tin. Bake for 15 mins, then remove and reduce oven temperature to 160C/140C fan/gas 3.

  • step 2

    Whisk egg and yolks in a big bowl until pale and frothy. Whisk in the condensed milk, followed by the zests and juices. Pour in the tin and bake for 20 mins. Cool in the tin, then chill for at least 5 hrs, or overnight.

  • step 3

    Whip the cream, yogurt and icing sugar together. Dollop on the pie and scatter with zest to serve.

Recipe from Good Food magazine, April 2012

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Comments, questions and tips (20)

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Overall rating

A star rating of 4.3 out of 5.15 ratings

lathamtl

question

I followed all the instructions but I can't get it out of the tin, what did I do wrong. My tin is loose based and I balanced it on a can but its firmly in place and not budging. I had too much base but persevered so maybe it was too full when I baked it with the filling?

goodfoodteam avatar
goodfoodteam

Hi, sorry to hear you couldn't remove the base. Sometimes it needs easing away from the edges with a knife first - enough to loosen it from the tin so that when you place it on a can you can then gently remove the tin (sometimes it will stick in places as you do this so just use the knife again to…

sleighty

question

could this dessert be frozen?

goodfoodteam avatar
goodfoodteam

Hi, we wouldn't recommend freezing this pudding as we're not sure how well it would hold up on defrosting. You could try our recipe for 'Lime semifreddo cheesecake' which can be frozen for up to 3 months. We hope this helps. Best wishes, BBC Good Food Team.

cool4kats

I LOVE this recipe and it is my favourite for Christmas. I don't use the cornflakes (as suggested by others). I am coeliac and can't eat gluten, so I have used gluten free biscuits to make the base and it works fine. The base is always quite crumbly but this isn't an issue because the thing is so…

katie.clemence41653

A few more comments about the baking from someone that has made this many times: The first baking, the base can burn very easily, keep watch. The second baking with the filling always takes a lot longer than the 20 mins- at least 45 mins but sometimes up to an hour.

pisteuomen

tip

As others have said, omit the cornflakes from the recipe; I also omitted the sugar and made just a plain biscuit base. I baked it for 10 minutes in the oven. Whilst it was baking, I whisked my remaining egg whites until foamy, then took the base out of the oven and liberally egg-washed the biscuit…

emilycleaver

I wish I had read the comments before starting this recipe - leave out the cornflakes!

As has been said by others, the base mixture is a disaster as written here. There's far too much of it (it completely filled my tin with enough left over to line another tin) and there was clearly not enough…

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