Lemon pretzel pie recipe
Pretzels replace sweet digestive biscuits in the crunchy crust for this tangy lemon tart, adding a hint of malty nuttiness as well as a salty edge. Serve with a drizzle of pouring cream or a dollop...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Food processor
- Zip-top bag
- Rolling pin
- Tart pan
- Microplane
- Hand mixer
- Whisk
- Saucepan
- Mixing bowl
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Cooling rack
- Chef's knife
- Cutting board
- Citrus press
- Plate
Ingredients
- 150g butter, plus extra to grease
- 50g light brown sugar
- 1 tbsp golden syrup or clear honey
- 250g salted pretzels*
- 1 egg white (use the yolk in the filling, below)
- 5-6 lemons, scrubbed
- 1 x 397g tin condensed milk (not light)
- 150ml double cream, plus extra to serve
- 2 medium eggs plus 1 egg yolk (reserved from above)
- 1 tbsp caster sugar
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