- Place the biscuits and sugar in a food processor and process until finely chopped. Add the butter and process until combined. Press the mixture evenly over the base and side of a 3cm-deep, 20cm (base measurement) round glass or ceramic pie dish. Place in the fridge for 30 minutes to chill.
- Use a stand mixer with whisk attachment to whisk the condensed milk, cream cheese and lemon rind until smooth. Add the cream. Whisk until the mixture is thick. Gradually whisk in the lemon juice until just combined (do not overbeat). Spoon the mixture into the prepared biscuit base. Place in the fridge overnight to set.
- Top the pie with whipped cream and sprinkle with lemon rind. Dust with a little icing sugar, if you like. Serve.
With a delicious base of crunchy biscuits, filling of creamy sweetened condensed milk and topping of whipped cream, this zesty light-as-air Lemon Pie is every foodie’s dream. Try this now!
Cloudy lemon pie
By Foodism Team
Nov, 5th
824
Servings
1 person
Cook Time
50 minutes
Ingredients
9
- 11
Ingredients
- Granita biscuits 200 grams
- Caster sugar 1 tablespoons
- Melted butter 100 grams
- Sweetened condensed milk 395 grams
- Cream cheese at room temperature 250 grams
- Fine grated lemon rind 1 1/2 tablespoons
- Thickened cream 300 mililitres
- Fresh lemon juice 80 mililitres
- Whipped cream for garnishing
- Thinly sliced lemon rind for garnishing
- Icing sugar for garnishing
