Lemon Pie
Lemon Pie
Ingredients
- Chocolate Almond Crust
- Unsalted butter, melted 6 tbsp
- Chocolate biscuit crumbs 1 cup
- Finely ground almonds ½ cup
- Sugar 1/3 cup
- Lemon Pie Filling
- Fresh lemon juice 1 ¼ cup
- Lemon zest 1 tsp
- Condensed milk 2 tin
- Eggs 2
To Top
Method
- Preheat the oven to 180 degrees c and butter a 10-inch glass pie plate. In a food processor, pulse the biscuit crumbs with the ground almonds and sugar until thoroughly blended. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly over the bottom and up the side of the pie plate to form the crust. Bake for about 20 minutes, just until the almonds are lightly browned. Let the crust cool to room temperature. MEANWHILE, MAKE THE FILLING In a bowl, whisk together the lemon juice, lime zest, condensed milk and eggs until smooth. Pour the filling into the cooled crust and bake for about 20 minutes, until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until very firm, at least 6 hours or overnight. For the topping, beat the cream until soft peaks form. Beat in the sugar until stiff peaks form. Decorate the whipped cream on the pie. Garnish with the lemon slices and serve.
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