Easy Lemon Pie
A wonderfully creamy lemon pie with no fussy pastry: a buttery biscuit base, a silky condensed-milk filling and fresh lemon. Just 20 minutes of hands-on work, and it always disappears fast.
🛒 Ingredients
8 servings
- 200 g cornstarch biscuits (or shortbread biscuits)
- 2 tbsp softened margarine (or soft butter)
- 1 can sweetened condensed milk (397 g)
- 3 unwaxed lemons (about 120 ml juice)
- 1 pinch of salt
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Directions
- 1
Blitz the biscuits in a blender or food processor until you get a fine, even crumb.
- 2
Tip the crumbs into a bowl, add the margarine and a pinch of salt, then rub together with your fingertips until the mixture holds when pressed.
- 3
Press the mixture firmly into a 22 cm springform tin, covering the base and the sides (use the back of a spoon).
- 4
Bake for 10 minutes in a hot oven (200 °C / 400 °F) until lightly golden, then set aside to cool.
- 5
In a bowl, stir the condensed milk with the lemon juice, a spoonful at a time, until you have a smooth, thick cream. Sweeten to taste.
- 6
Pour the filling over the cooled base and smooth the top.
- 7
Scatter over some lemon zest for extra fragrance and a pretty finish.
- 8
Chill in the fridge for at least 2 hours (overnight is even better) so it sets firm.
- 9
Release the tin carefully and serve well chilled.
💡 Chef's Tip
The condensed milk looks runny at first — the lemon juice acidifies it and it thickens within minutes, which is completely normal. For a sharper kick, add the juice of half a lemon more, tasting as you go. Keeps 2 days in the fridge, covered.
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