Creamy Lemon Pie

  • 03 Mar - 09 Mar, 2018
  • Mag The Weekly
  • Cookery

For crust:

· 1½ cups biscuit crumbs

· 2tbsp light brown sugar

· 6tbsp salted butter, melted

For filling:

· 2x14-oz cans sweetened,

condensed milk

· 3 egg yolks

· 2/3 cup freshly squeezed lemon juice

· A pinch of salt

For topping:

· 1 cup heavy whipping cream

· 2tbsp powdered sugar

· ¼ tsp pure vanilla extract


Preheat oven to 170°C. To make the crust, combine crumbs, brown sugar and melted butter in a small bowl. Stir until fully combined, then evenly press the mixture into the bottom and sides of a 9-inch deep-dish pie plate. Bake for about eight minutes or until light golden brown. Set aside to cool. In a medium bowl, add condensed milk, egg yolks, lemon juice and salt. Mix with an electric mixer on medium speed for two to three minutes. Pour the mixture into the prepared crust and bake in the oven for 10 minutes. Remove from the oven to cool. Once cooled, cover the pie and place in the refrigerator to set for at least two hours. To top, add heavy cream, powdered sugar and vanilla in a medium bowl. Mix with an electric mixer on medium-high speed until fluffy and soft peaks have formed. Cover the cooled pie with the whipped topping and serve.