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Cloudy lemon pie recipe
Cloudy lemon pie recipe
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Prep Time:
755 minutes
Cook Time:
Total Time:
755 minutes
Dreamy zesty pie with buttery biscuit base, creamy sweet milk filling, and fluffy whipped cream topping.
Ingredients:
  • 200g granita biscuits
  • 20.00 gm caster sugar
  • 100g butter, melted
  • 395g sweetened condensed milk
  • 250g cream cheese, at room temperature, chopped
  • 30.00 ml finely grated lemon rind
  • 300ml tub thickened cream
  • 80ml (1/3 cup) fresh lemon juice
  • Whipped cream, to serve
  • Thinly sliced lemon rind, to serve
  • Icing sugar (optional), to dust
Instructions:
  • Combine biscuits and sugar in a food processor and pulse until finely chopped. Add the butter and pulse until mixed. Press the mixture evenly into a 3cm-deep, 20cm round glass or ceramic pie dish. Chill in the fridge for 30 minutes before using.
  • In a stand mixer with a whisk attachment, combine condensed milk, cream cheese, and lemon rind until smooth. Add cream and whisk until thick. Slowly mix in lemon juice until just combined. Spoon mixture onto the biscuit base and refrigerate overnight to set.
  • Finish the pie by generously topping it with whipped cream, a delicate sprinkle of lemon rind, and a touch of icing sugar. Serve and enjoy!

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