this is the easiest and possibly the most refreshing summer dessert.
Just set, and so luscious, deceptive in appearance…ooh I sound like Nigella Lawson.
I used to wonder as to how and why she used these ethereal sounding adjectives
for food…that was the time that I was “just bake a lot of cakes” Shalini.
Only now when I have ventured out of the cakes in a tin kind of food do I
understand her obvious lust for all things food.
again. Suddenly everything is all about hormones and pheromones and all things
that should not be posted on a food blog certainly.
happily addicted to!
friends- actually I have an ulterior motive….someone has to eat the stuff that
I have to make! The emphasis mes Amis is on the words HAVE TO!
in any which way…if it tastes fib…don’t bother altering ANYTHING!
this pie with eggs, but following friend Bhavna Panwar’s advice and recipe
tried it! And bam! Was floored by the flavors…didn’t miss the eggs one bit.
imp Sanskriti first hand tomorrow…that’s another story…
Which we bashed and broke down into crumbs.
your fist, there should be a tight fistful of crumbs.
into the fridge to chill while you do the rest of the (hardly) laborious job of
making the filling.The remaining crumbs into some glasses and pop them into the
If you have fresh cream…whip that up a little ,you need a little body…the condensed milk will not allow you any air.
lemon juice. The condensed milk is curdling and this will allow the pie to set.
Add as much lemon juice as you can tolerate. It must be TART! When the pie is cold, the tartness will complement the pie. See ,thick…
The pie is ready to go into the oven? No fridge!
since been made many times over…we made this about 10 day ago, but Bhavna had a
major lunch to host and this was one of the desserts. So at her insistence…I waited