Lemon Cream Gingernut Pie
Gorgeously creamy, tangy and super light. This is the perfect summer dessert!
Ingredients
Biscuit Base
- 200 g gingernut biscuits
- 55 g caster sugar
- 65 g butter melted
Filling
- 2 large eggs
- 397 g condensed milk 1 can
- 1 lemon (zest)
- 120 ml lemon juice approx. 3 large lemons
- 1/2 tsp salt
Topping
- 250 ml double cream
- 50 g icing sugar
- 1 tsp vanilla extract
Instructions
- For the base: Firstly, preheat the oven to gas mark 4. Then cut two strips of baking parchment and place in a cross shape inside a 9-inch pie dish (or shallow cake tin), ensuring they overhang the edges of the dish. This will help you in removing the pie from the tin after baking.
- Then in a food processor, blitz the biscuits until they are fine crumbs. Add the sugar and melted butter and blitz again until the mixture comes together.
- Tip this into your prepared pie dish and with the back of a spoon evenly press the mixture down and up the sides. Then bake for 10 minutes and set aside.
- For the filling: In a large bowl whisk together the eggs, condensed milk, lemon zest, lemon juice and salt until well incorporated. Pour the mixture into the baked pie crust and bake for 15 minutes until just set in the centre. Leave this to cool to room temperature.
- For the topping: In a medium bowl whip together the double cream and icing sugar until it forms stiff peaks. Add in the vanilla extract, and then spread this on top of the pie.
- Add lemon slices for decoration if you want to be fancy, and then refrigerate for a few hours. You can tuck in straight away, but it holds much better after being chilled.