Creamy Lemon Pie

There is so much to love about my Creamy Lemon Pie. Every bite offers the refreshing, bright flavour of lemon, softened and smoothed by the luscious, creamy filling. A simple, easily made, crisp cookie crust perfectly offsets the silky-smooth texture of the filling. This is the perfect dessert for those who love the flavour of lemons!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Cooling Time 2 15

Total Time 3

Servings people

Calories 465kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

Pie Crust:

250 g (8.8 oz) plain sweet biscuits/cookies – I use Digestives See Note 1
100 g (3.5 oz) unsalted butter – melted

Pie Filling:

395 g (14 oz) can of sweetened condensed milk – full fat
4 large egg yolks See Note 2
125 ml (½ cup) lemon juice - strained See Note 3
3 teaspoon lemon zest - loosely packed

Topping:

125 ml (½ cup) thickened/heavy whipping cream See Note 4
1 teaspoon icing/powdered sugar
blueberries and mint leaves - to garnish

Instructions

Pie Crust:

Preheat the oven to 180 Degrees C (355 F).
Place the biscuits/cookies in the bowl of a food processor and pulse until they resemble fine breadcrumbs.
Add the melted butter to the biscuit crumbs and process until well combined.
You will need a 23 cm (9 inch) pie plate. Our pie dish has a depth of about 5 cm (2 inches) and we take the biscuit crumb up to the 4 cm (1.5 inches) mark approximately.
Tip the biscuit and butter mixture into the pie plate. Using the back of a dessert spoon, or the base of a flat-bottomed glass, press the mixture over the base and up the side of the pie plate.
Place your prepared pie crust into the pre-heated oven and bake until golden, about 8-10 minutes.
Remove the crust from the oven and set aside to cool completely. This will take about 15 minutes.

Pie Filling:

In a large bowl, whisk the condensed milk and the egg yolks together.
Add the lemon juice and zest and continue to whisk until they are well combined.
Carefully pour the filling into the pie crust and bake for about 15 minutes or until the centre of the pie is just set.
Set the pie aside and allow it to cool completely. This will take about 1 hour.
Cover the pie with cling wrap and place it in the refrigerator until cold; for at least one more hour.
Once chilled, add cream or decorations and serve. Like a lot of pies, the first slice is the hardest to remove. We recommend using a sharp knife for clean cuts, and a spatula to help remove the slices.

For the Topping:

Whisk the cream and icing/powdered sugar until it forms soft peaks.
Top the pie with the whipped cream or place it into a piping bag and pipe some rosettes around the edge of the pie. Decorate with fresh blueberries and mint leaves.

Notes

Cookies/biscuits: most plain, sweet cookies are fine to use, but you may have to adjust the quantity of butter. Once the cookies and butter have been combined, you are looking for a consistency of wet sand.
Egg whites: don’t throw these out! Try making my Almond Cookies, Meringues or Coconut Macaroons.
Lemon juice: I only use freshly squeezed lemon juice as I find the flavour is brighter and fresher.
Cream: you’ll want to use thickened/heavy cream that has 35% milk fat.
Storage: cover with cling wrap and place in the fridge for up to three days. Try to keep the cling wrap off the top of the pie in case it sticks.
Freezing: you can freeze the Creamy Lemon Pie for up to a month. It needs to be well covered to prevent freezer burn, so wrap first in cling wrap and then cover with aluminium foil. Defrost in the fridge.

Nutrition