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


1 person
Cook Time
50 minutes
9 - 11


  • 200 grams , Granita biscuits
  • 1 tablespoons , Caster sugar
  • 100 grams , Melted butter
  • 395 grams , Sweetened condensed milk
  • 250 grams , Cream cheese at room temperature
  • 1 1/2 tablespoons , Fine grated lemon rind
  • 300 mililitres , Thickened cream
  • 80 mililitres , Fresh lemon juice
  • for garnishing , Whipped cream
  • for garnishing , Thinly sliced lemon rind
  • for garnishing , Icing sugar


  • 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.