Like every full meal ends with some sweets, we couldn’t bring this Cook N Back British Series to an end without serving dessert!
Named after an English nursery rhyme’s, St Clemtent’s Pie is a citrusy delight that you may want to indulge into with a hot cup of tea.
Although the original recipe lists among the ingredients zest and juice of 3 lemons and 2 oranges, we would recommend to use either Rometti Limoncello or Rometti Arancello to taste in alternative to one of the two ingredients for an “adult”, citrusy version of this delicious pie!
For the crust
250g light digestive biscuits
85g butter, melted
140g caster sugar
For the filling
1 large egg, plus 4 large egg yolks
397g can light condensed milk
zest and juice 3 lemons (or Rometti Limoncello to taste)
zest and juice 2 oranges (or Rometti Arancello to taste)
For the topping
150ml pot extra-thick double cream
100g 0% fat Greek yogurt
4 tbsp icing sugar
more lemon and orange zest, to decorate
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.
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.
Whip the cream, yogurt and icing sugar together. Dollop on the pie and scatter with zest to serve.
Image and recipe from http://www.bbcgoodfood.com