Cloudy Lemon Pie
Recipe: #36371
January 28, 2021
Categories: Desserts, Lemon, Baby Shower, Birthday, Mothers Day, Potluck, Vegetarian, Heavy Cream, Butter/Margarine, more
"From our weekday newspaper The West Australian. NOTE cook time is overnight refrigeration time."
Original is 10 servings
Ingredients
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 by Step Method
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
No special items needed.
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