Pie crust with bakers tennis biscuit recipes

No bake chocolate and almond tart

No bake chocolate and almond tart

To make the crust, crush the Tennisbiscuits and place in a bowl. Stir continuously until the chocolate has melted and pour onto the crust
BEST LEMON MERINGUE PIE

BEST LEMON MERINGUE PIE

Remove the crust from the freezer and pour the filling gently over the back of a spoon so as not to disturb the crumbs of the piecrust
K is for Key Lime Pie.

K is for Key Lime Pie.

Pour the crumb mixture into the pie plate and evenly press to form a crust on the bottom and the sides
Lemon Meringue

Lemon Meringue

Lightly grease a flute pie dish or any other suitable dish. Crust. Make the base by crushing the biscuits finely, mix with the melted butter
Cheesecake with strawberries and chocolate

Cheesecake with strawberries and chocolate

To make the crust, crush the Tennisbiscuits and place in a bowl. Whisk the mascarpone, crème fraîche, sugar and vanilla essence and pour onto the crust
Lemon Meringue

Lemon Meringue

Lightly grease a flute pie dish or any other suitable dish. Crust. Make the base by crushing the biscuits finely, mix with the melted butter

Lemon Meringue Pie

Crust. With the Cream of Tartar. Decorate with spoon swirls or use a piping nozzle. 1 1/2 cups fine tennisbiscuits crushed. 1) Preheat oven to 165 degrees and grease a 20/25 cm diameter pie dish. 2) In a bowl, mix together crushed biscuits, sugar and butter. 3) Press the biscuitcrust into the pie dish (not too thick. 5) Pour the filling on top of the biscuitcrust in the pie dish. 7) Add meringue to the top of the pie
Mini Lemon Meringue Pies

Mini Lemon Meringue Pies

Yes, there are quicker ways to make lemon meringue - tennisbiscuit crumbs for the crust, and a tin of condensed milk being key ingredients
Best Lemon Meringue Pie

Best Lemon Meringue Pie

It is smooth, lemony and not too sweet with a crisp pastry crust and a feather light, caramelized, crunchy meringue top
Creamy Lemon Meringue Pie <br><span style='font-size: 18px;'>Sweet & different!</span>

Creamy Lemon Meringue Pie <br><span style='font-size: 18px;'>Sweet & different!</span>

When the pie has cooled a little, whisk the egg whites into soft peaks. Thoroughly mix together the biscuit crumbs and butter and press into a 24-cm loose-bottomed tart pan. Pour the mixture into the prepared crust and bake in the oven, preheated to 170�C, for 20 minutes or until the mixture is firm but still a little wobbly in the centre. When the mixture is stiff and glossy, spoon or pipe on top of the pie and return to the oven for 10 minutes or until the meringue looks beautiful to you. 1 x 200 g packet Tennisbiscuits, finely crushed75 g salted butter, melted 15 ml cornflour (to use in the filling)65 ml white sugar 4 jumbo Nulaid eggs, separated *1 x 385 g can of sweetened condensed milk250 ml cream125 ml fresh lemon juice30 ml finely grated lemon zest45 ml caster sugar15 ml cornflour (to use in the meringe)

Lemon Meringue Pie (serves 4-6)

Pour over the biscuitcrust. Crush the Tennisbiscuits until finely crumbled and add the margarine. Press into pie dish and place in the fridge

Key Lime Pies in a Jar

TO MAKE THE CRUST CRUMBLE LAYER. To make the cracker crumbs you can place the crackers in a food processor and run until they are crushed or place them in a ziptop bag and roll over them with a rolling pin until they are crushed