Want this question answered?
Crumbled biscuit (digestive biscuit is best) forms the base and goes into the dish first.
One is for the pastry the other for the filling. Plain flour makes pastry corn flour thickens filling and can be added to the meringue to stabalise it but that is not essential
Queen of Puddings. Egg yolks, sugar and crumbs plus some lemon rind and butter make a baked base. The whites and some more sugar make a meringue topping very like a lemon meringue pie. Recipe courtesy of 'The Dairy Book of Home Cookery' copyright 1992. Milk Marketing Board: Ditton, Surrey
lemon soap is a base
SPINACH
Lemon juice is acidic.
Meringue.
It is a dessert with a base of sponge cake topped with ice ream which is coated with meringue. If made correctly the meringue should be well baked but the ice cream should still be solid. There is a link for the recipe and pictures below.
Ummm i don't know i don't think that it would but i love butter cream on any thing! I would eat butter cream on toast! if you want to do something with digestives you could make cheesecake with a digestive biscuit base! yummy and cover that with butter cream lol! hope i helped! xoxo
Yes
blacksmith and to sing buttery biscuit base and eat chocolate
no