Yippee yeah, yippee yeah… it’s SRC (Secret Recipe Club) monthly reveal time again!
For those who haven’t been up to speed on what SRC is – it is a Secret-Santa blog swap, whereby each blogger receives another bloggers website to check out & make a recipe from – then the entire group reveals their post on the same day at the same time… TA DA!
This month, I got A Spoonful of Thyme – how brilliant is that name??? I love the playfulness of Thyme versus Time 🙂 especially when we talk about a cooking blog! Kate follows in her Grandma’s (and mothers) footsteps by embracing the kitchen and cooking for others with her whole heart. And I love how Kate says as a child she was given the “important job” of sitting on the porch swing to watch her Grandma’s pies cool down – something she took very seriously. I have to be honest… I couldn’t be trusted around my Grandma’s baking… I used to steal her fresh-out-of-the-oven biscuits and go & sit (ahum *hide*) in the backyard tree to eat them… hee hee… So KUDU’s to Kate!
Did I mention that she has been part of a *gourmet group* for 33years?? *RESPECT*
I had so much fun reading her blog and scouring her recipe index – wondering if I should make her coconut cream bars (because I also have a lifelong love affair with coconut), sprinkle pudding cookies (because I have never even considered using pudding in a cookie!!), this beef & beer pie (because the picture alone had me drooling) and cheesy stuffed pull apart bread (aka crack bread) – because who doesn’t love bubbly melted cheese, bacon & bread, eh?
But I finally decided on making her Lemon Icebox Pie… because this warm summer weather in Brussels has me screaming for fresh, tangy types of desserts… and also because I am a sucker for any lemon based desserts as well 🙂
Lemon Icebox Pie
130g crushed biscuits (Marie or digestive)
9 Tablespoons butter, melted
1 cup cream
1 tin (340g) sweetened condensed milk
2 large lemons, juiced (& zest of 1)
- Line in a loaf pan with greased parchment paper
- Combine biscuits and melted butter in a bowl and press into pan to make a base and place in fridge
- Beat the cream until you have stiff peaks
- Add condensed milk, lemon juice & lemon zest & mix well
- The mixture will be thick (as the lemon juice reacts with mixture)
- Pour over the crust
- sprinkle more lemon zest over the top
- Cover & refrigerate until set (at least 2hours)
- Cut into squares and serve