Lemon Cream Pie

Lusciously Airy with a Refreshing Citrus Pop,

this is such an easy pie to whip up.

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You are not going to believe just how simple this recipe is & it sure does pack the WOW factor in your mouth! Hubby & Mini-Me both go absolutely nuts over this one, declaring it to be better than Chocolate Cake, now that’s a BIG CALL from those two!

Begin by crushing up a packet of biscuits into crumb. I use a Gluten Free Arrowroot one but previously (before GF), I used the Arnott’s Nice Biscuits. Melt 1/2 cup of butter & add that into the biscuit crumb before mixing it all thoroughly. Press the bikkie base firmly into a pie dish. Pop in a 160c oven for just 5 minutes, then allow to cool.

Meanwhile, let’s make the filling.

In one bowl, decant a tin of condensed milk & add in 1/3 cup of lemon juice gradually so you can incorporate each addition properly. Then pop that aside to stand for a few minutes whilst you do the next bit.

In a second bowl, beat 2/3 cup of thickened cream to a beautifully thick consistency. This is where all the lightness comes from so make sure you beat enough air into it.

Simply fold the cream through the mixture in bowl 1, very carefully to maintain that air.

Pour the filling onto the bikkie base & pop it in the fridge overnight to set.

Sprinkle it lightly with cinnamon just before serving.

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