Lemon Cream Pie
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!
- 300g/10.6oz Digestive Biscuits (crushed)
- 175g/6.2oz Butter (Melted)
- ¾ Cup Sweetened Condensed Milk
- 78ml (2.7oz) Lemon Juice
- 2 TBSP Lemon Zest
- ¾ Tsp Lemon Extract (or ¼ Tsp Lemon Oil)
- 1½ Cups Double Cream (heavy cream)
- ½ Cup Icing Sugar
- 1½ Tsp Vanilla Essence
- ½ Tsp Yellow Food Colouring
- 350g/12.3oz Mascarpone Cheese
- Pinch Salt
- Whipping Cream
- Fresh Raspberries (or Blueberries)
- Lemon Slices
- Mint
Preheat oven to 190C/375F.
Mix the crushed biscuits and melted butter.
Press crumbs onto the base and sides of a 27cm/11-inch springform tart pan or pie dish. Bake in oven for 10 minutes.
Remove from oven and leave to cool completely before adding the filling.
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.
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.
Add the condensed milk mixture and mix for 30 seconds on medium speed. Add the mascarpone and mix just until combined.
Pour the filling into the cooled crust and smooth the surface. Chill in the fridge for at least 4 hours or overnight.
To decorate; top with whipped cream, fresh fruit, lemon slices and fresh mint. Keep chilled.
Enjoy!