8 Digestive biscuits; (8 to 9)
50 g Butter; melted
2 Lemons; juice of
2 Limes; juice of
25 g Caster sugar
1 ts Cornflour
1 dr Water
150 ml Greek yoghurt
1 Egg white
1 Orange; zest of
1 Blend the biscuits in a processor, or place the biscuits in a double
layered bag and bash with a rolling pin. Put in a bowl and stir in the
melted butter to bind.
2 Cover the base of a small dish, or two wide, deep glasses with the base
mixture and allow to set in a fridge.
3 For the Filling: Heat the citrus juices and sugar in a small pan. In a
small bowl blend the cornflour and water to make a paste and add to the
citrus mix.
4 Cook for a minute until it thickens. Pour the mix into a bowl and whisk
in the Greek yoghurt. Whisk the egg white until forming stiff peaks and
fold it into the mixture.
5 Pour the citrus mixture over the biscuit base and chill until ready to
serve. Decorate with the orange zest.
Yields
1 servings