After making my lovely key lime pie, I wondered if the mix would work as well with lemons. It certainly did, plus I had the added bonus of being able to use fresh lemons instead of concentrate without having to bankrupt myself. It was still quick and easy to make and totally delicious. You can also make it with just a trip to your local Korean mart.
200g of digestive biscuits (Graham crackers)
100g of butter
1 can of condensed milk
3-4 lemons (zest and juice)
3 egg yolks
200ml of whipping cream
Crush the digestive biscuits until they resemble fine bread crumbs. You can do this with your blending or smacking them up a bit with a rolling pin. If you wrap them in a tea towel and keep them in the packet, you can prevent making a big old mess.
Melt the butter in a sauce pan, then add the biscuit crumbs and mix together Pack into your pie tin and make sure you bring the mixture up around the sides.
In a separate bowl mix together the condensed milk, egg yolks, and lemon zest and juice. Pour this mixture onto the biscuit base. Then bake at 170 degrees Celsius for about 15 minutes. Allow to cool then pop it in the fridge for 2 hours to set. Once the pie has been chilled, whip the cream and then pipe around the edge to decorate. You could also add a slice or two of lemon and a little zest too. Serve with more cream and strawberries. . Voilà the lovely lemon pie.