Lemon Icebox Pie Jars Recipe | Food Diaries | Chef Zarnak Sidhwa | Dessert

Method:
Combine the biscuit crumbs and butter in a bowl. Divide between clear glass jars. Press down the crumbs evenly. Combine condensed milk, lemon juice and yellow food coloring. In a separate bowl, beat the cream, gradually adding the 2 tablespoons sugar. Remove 1/3 of the whipped cream and place in a piping bag fitted with a star tip. Fold the remaining whipped cream into the lemon mixture. Spoon or pipe the lemon pie filling over the crusts. Pipe whipped cream on top of each pie and garnish with lemon slices. Refrigerate until ready to serve.

Method:
Mix the flour, sugar, cocoa powder, bicarbonate soda and salt. Add the softened butter and mix. Add the eggs and milk and mix. Begin by wrapping the lid of a deep dish fry pan in a tea towel. It’s really important you don’t skip this step because it’s going to help keep absorb the steam that would otherwise collect on top of the lid. Add cupcake liners to ramekins. Fill the liners ¾ with the batter. Put the ramekins in a pan. Fill just under half way with boiling water. Cover with lid and cook for 15 minutes.
Frosting: Colour 2 tbsp of the buttercream green. Then colour half of the frosting pink and the other half yellow. Frost the cupcakes by using a piping tip.
Chocolate Sauce: Cook all ingredients to make a sauce.