LEMON CREAM PIE
This easy lemon cream pie is full of tangy flavor from both the lemon and the cream. And the creamy consistency is nothing short of heavenly. Every time I have a slice I am reminded just how good it is.
Ingredients
Base
- 300g Digestive Biscuits, crushed
- 175g Butter, melted
Filling
- 3/4 Cup Sweetened Condensed Milk
- 1/3 Cup Lemon Juice
- 2 Tbls Lemon Zest
- 3/4 Tsp Lemon Extract or 1/4 Tsp Lemon Oil
- 1 1/2 Cups Emlea Double Cream (Heavy Cream)
- 1/2 Cup Icing Sugar
- 1 1/2 Tsp Vanilla Essence
- 1/2 Tsp Yellow Food Colouring
- 12 oz Mascarpone Cheese
- Pinch Salt
Topping
- Emlea Whipping Cream
- Fresh Raspberries or Blueberries
- Lemon Slices
- Mint
Method
Preheat oven to 190C.
Mix the crushed biscuits and melted butter. Press crumbs onto the base and sides of a springform a 27cm tart pan and bake in oven for 7 minutes, then remove and let cool.
In a small bowl combine the condensed milk, lemon juice, lemon zest and lemon oil or extract. Whisk with a hand balloon whisk until combined and set aside.
In a large bowl, add the double cream, icing sugar, vanilla essence, food colouring and salt. Mix on low and gradually work up to high. Whip until stiff.
Add the condensed milk mixture and mix for 30 seconds on medium speed. Add the mascarpone and mix until combined.
Pour the filling into the cooled crust and spread into an even layer. Chill in the fridge for at least 4 hours or overnight.
To garnish, top with whipped cream, fresh fruit and lemon slices, if desired. Keep chilled.
Enjoy! 😊
