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Lemon Pie

A community recipe by cookingtreats4me

Not tested or verified by Nigella.com

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Introduction

Thick biscuit base with a lemon semi solid cream that tastes a lot nicer than you would expect.

Ingredients

Serves: 0

Metric Cups

2 unwaxed lemons (zest and juice)
250 grams digestive biscuits
284 millilitres double cream
1 can condensed milk
150 grams unsalted butter

2 unwaxed lemons (zest and juice)
9 ounces graham crackers
9⅞ fluid ounces heavy cream
1 can sweetened condensed milk
5 ounces unsalted butter

Method

Lemon Pie is a community recipe submitted by cookingtreats4me and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Blitz biscuits in food processor until you have small crumbs, melt butter and mix the two together, put into the bottom of tin and press down with the back of a spoon to form base,

put into the fridge to chill while you get on with the topping.

Whip cream until peaks form, but not too stiff, fold in the condensed milk, then add the lemon zest and juice, mixture will thicken because of the lemon but that's ok,

add to the chilled biscuit base and chill for around 3-4 hours.

Take out of the fridge 15 minutes before serving, enjoy!

Blitz biscuits in food processor until you have small crumbs, melt butter and mix the two together, put into the bottom of tin and press down with the back of a spoon to form base,

put into the fridge to chill while you get on with the topping.

Whip cream until peaks form, but not too stiff, fold in the sweetened condensed milk, then add the lemon zest and juice, mixture will thicken because of the lemon but that's ok,

add to the chilled biscuit base and chill for around 3-4 hours.

Take out of the fridge 15 minutes before serving, enjoy!