Cloudy Lemon Pie

10
Servings
35m
Prep Time
12h
Cook Time
12h 35m
Ready In


"From our weekday newspaper The West Australian. NOTE cook time is overnight refrigeration time."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (135.2 g)
  • Calories 319.1
  • Total Fat - 23 g
  • Saturated Fat - 13.2 g
  • Cholesterol - 60.3 mg
  • Sodium - 491.4 mg
  • Total Carbohydrate - 18.3 g
  • Dietary Fiber - 0.7 g
  • Sugars - 5.9 g
  • Protein - 10.7 g
  • Calcium - 341.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.2 mg

Step 1

Place the biscuits and sugar in a food processor and process until finely chopped and then add the butter and process until combined and then press the mixture evenly over the base and side of a 3cm-deep, 20cm (base measurement) round glass or ceramic pie dish and place in the fridge for 30 minutes to chill.

Step 2

Use a stand mixer with whisk attachment to whisk the condensed milk, cream cheese and lemon rind until smooth and then add the cream and whisk until the mixture is thick and now gradually whisk in the lemon juice until just combined (do not overbeat).

Step 3

Spoon the mixture into the prepared biscuit base and place in the fridge overnight to set.

Step 4

Top the pie with whipped cream and sprinkle with lemon rind and dust with a little icing sugar, if you like and serve.

Tips & Variations


No special items needed.

Tags : Desserts

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