Lemon Cream Pie

Unbelievably creamy lemon pie is just like key lime pie with a lemon twist. Don't let the name fool you, this easy lemon cream pie may be luscious, but it is simple to create! This luscious lemon cream pie recipe uses condensed milk, grated lemon zest, fresh lemon juice and with fresh whipped cream topping. A super easy spring or summer dessert and a great alternative to lemon meringue pie.

Ingredients:

Crust:

• 180g digestive biscuits
• 1 tbsp granulated sugar
• 85g butter

Filling:

• 2 cans sweetened condensed milk
• 2 large egg yolks
• ¼ tsp salt
• 2 tsp lemon zest
• ¾ cup fresh lemon juice

Whipped cream:

• 1 cup double cream
• ¼ cup icing sugar

Method:

Preheat oven to 175ºC/165ºC for fan assist oven.

In a food processor, crush digestive biscuits until they resemble fine crumbs. Add sugar and combine. Melt butter in microwave. Add to crumb mixture and mix until all crumbs are wet. Press evenly into the bottom and up the sides of a standard 9 inch pie dish.

Bake crust for 8-10 minutes or until golden brown.

Prepare the filling while crust bakes. In a medium bowl, whisk together the sweetened condensed milk, egg yolks, salt, lemon zest and lemon juice. Pour into hot crust and bake an additional 10-12 minutes, until filling is solid when  jiggled in the pan.

Cool completely at room temperature, then refrigerate 3 hours, or until chilled.

Whisk double cream and icing sugar with a hand whisk or stand mixer until stiff peaks form. Dollop or pipe onto top of pie before serving.