Lemon Cream Pie 1984

Delicious served with fresh cream - Miss Susan Craik, Inverurie. Take ½ lemon jelly, a small can of evaporated milk, grated rind and juice of ½ lemon, chocolate vermicelli, angelica, cherries. Biscuit crumb pastry - 6oz sweet wholemeal biscuits and 3oz melted butter.

Crush the biscuits into crumbs, add melted butter and mix together. Line bottom and sides of a pie dish or a sandwich tin with the mixture and leave to cool. Dissolve the jelly in ¼ pint of hot water and leave in a cool place. When cold whisk in the evaporated milk, lemon juice and rind. Pour into the pie case. When set sprinkle with the vermicelli, and decorate with angelica and cherries.