Couple of months back I got to taste a homemade lemon pie for the first time. It was sweet, tangy and absolutely delicious .. And later I found an easy recipe from food network channel..
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You need,
For crust,
- Digestive biscuit (Or graham crackers) – 150 grams, crumbs
- Sugar – 3 tbsp
- Salt – a pinch
- Butter – 100 grams
For filling,
- Lime/Lemon zest – 1.5 tbsp
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- Condensed milk – 1 can (I used milkmaid)
- Freshly squeezed lime/lemon juice – 2/3 cups
- Egg yolks – 4
To topping,
- Whipping cream – 200 ml
- Honey – 1 tbsp
You have to,
Preheat the oven to 170 deg C
For crust,
- Combine biscuit crumbs, sugar and salt in a medium bowl.
- Add melted butter and stir the butter is blended well
- Press crumbs into the bottom and sides of the pan
- Bake crust for about 10 minutes. (make sure the crust doesn’t burn.)
- Remove from the oven and keep out (Leave the oven on)
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For the filling,
- Beat zest and egg yolks with an electric mixer
- It should become pale and thick
- Now add sweetened condensed milk and beat till it form a thick batter
- Add in the lemon juice and whisk gently until combined.
- Pour this over crust
- Bake this pie for another 10 minutes (Don’t allow the filling to turn brown color on top)
- Remove pan from oven and allow the pie to cool down completely. You could leave it out over night or refrigerate for 30 minutes before adding the topping)
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For the topping
- In a medium bowl, add really chilled cream and honey
- Whisk the cream till soft peaks are formed.
- Spread over top of chilled pie.
- Chill it for at least 2 hours before cutting them into small squares..
You will taste a burst of refreshing and tangy flavor of fresh lime…You will love this!!!
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Notes:
- Try to line the pan with a parchment paper, which will make it easy to transfer this to a cutting board, And you dont have to harm your pan
- The recipe suggested to use a 9 inch pie dish, but i preferred to I used a rectangular Swiss roll tin. That way I could make tiny square of it..
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