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Creamy Lemon Pie. A recipe by It's Not Complicated Recipes.
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Creamy Lemon Pie

My Creamy Lemon Pie is a luscious dessert; the perfect combination of citrus and sweet. The delicious creamy texture is complemented by the crisp, biscuit crumb crust. So simple to make, and even easier to eat!
Course Dessert, Sweet
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Cooling 1 hour 15 minutes
Total Time 2 hours
Servings 8 people
Calories 446kcal
Author Alexandra

Ingredients

Pie Crust:

  • 250 g plain sweet biscuits See Note 1
  • 80 g melted butter

Pie Filling:

  • 395 g sweetened condensed milk
  • 4 large egg yolks See Note 2
  • 1/2 cup lemon juice, strained See Note 3
  • 3 tsp lemon zest, loosely packed

Topping:

  • 1/2 cup heavy cream (optional) See Note 4
  • 1 tsp icing/confectioners' sugar
  • blueberries and mint leaves to garnish (optional)

Instructions

Pie Crust:

  • Preheat the oven to 180 Degrees C (350F).
    Place the biscuits 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 9” / 23 cm pie plate.
    Tip your 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 approximately 1 hour.
    Cover the pie with cling wrap and place it in the refrigerator until cold; for at least one hour.

For the topping:

  • Whisk the cream and icing/confectioners’ sugar until it forms soft peaks. Do not over-whip the cream. 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

  1. As alternatives, you could use Graham Crackers or gluten-free biscuits.
  2. In the main text I have suggestions for ways to use the leftover egg whites.
  3. I only use freshly squeezed lemon juice as the flavour is brighter and fresher. Bottled lemon juice lacks the bright, zesty flavour of fresh lemon juice. Furthermore, the bottled variety often contains a preservative.
  4. In Australia, heavy cream, which is also known as thickened cream or whipping cream, has 35% milk fat.
  5. In Australia the tablespoon is 20 ml or 4 teaspoons. In many other countries the tablespoon is 15 ml or 3 teaspoons. This means you may have to adjust your measurement. In essence, my measure for lemon juice is 6 teaspoons.

Nutrition

Calories: 446kcal | Carbohydrates: 53g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 151mg | Sodium: 293mg | Potassium: 261mg | Fiber: 1g | Sugar: 37g | Vitamin A: 723IU | Vitamin C: 8mg | Calcium: 171mg | Iron: 1mg