| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | oz | Butter |
| 4 | oz | Biscuits; (crumbs,I use digestive biscuits) |
| 8 | oz | Soft cheese |
| 2 | Egg yolks | |
| 2 | oz | Caster; (fine) sugar |
| 1 | Lemons; rind and juice of, up to 2 | |
| 1/2 | oz | Gelatine |
| 5 | oz | Yohurt |
INSTRUCTIONS
Mix melted butter and biscuits and spred over bottom of 8 inch cake tin chill till set. Line tin with parchment paper first. Filling: melt gelatine in 1/2 cup water mix all ingrediens in bleder or by hand till smooth pour over base and chill 2-3 hrs till set.Decorate with fruit. Posted to JEWISH-FOOD digest by Susanne Korff <susanne@cytanet.com.cy> on May 29, 1998
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