This luscious lemon cream pie is easy to make and beyond delicious. It’s light, creamy and has a wonderful lemon flavour that isn’t too sharp. Perfect for entertaining and is certain to wow anyone who has a slice!
Lemon Cream Pie
Ingredients:
Biscuit Base:
Filling:
Topping:
Method
Biscuit Base:
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Preheat oven to 190C/375F.
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Mix the crushed biscuits and melted butter.
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Press crumbs onto the base and sides of a 27cm/11-inch springform tart pan or pie dish. Bake in oven for 10 minutes.
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Remove from oven and leave to cool completely before adding the filling.
FIlling:
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In a small bowl, add the sweetened condensed milk, lemon juice, lemon zest and lemon extract or oil. Using a balloon whisk, stir until we combined and set aside.
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In a large bowl, add the double cream, icing sugar, vanilla essence, food colouring and salt. Whisk on low and gradually work up to high and whip until stiff.
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Add the condensed milk mixture and mix for 30 seconds on medium speed. Add the mascarpone and mix just until combined.
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Pour the filling into the cooled crust and smooth the surface. Chill in the fridge for at least 4 hours or overnight.
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To decorate; top with whipped cream, fresh fruit, lemon slices and fresh mint. Keep chilled.
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Enjoy!