Okay, so I have a confession to make. This was not meant to be a lemon cream pie. Not even in the slightest. Firstly, I had set out with the intention of making a lime pie. But this lime pie would not be any ordinary lime pie. It would be a lime pie topped with heavenly, sweet, fluffy meringue. Sadly, this beautiful vision did not come true. However, another was soon created.
Let me introduce to you, the lemon cream pie. I baked this pie during the week of Pancake Tuesday. Lemons were substituted for limes as I was suddenly surrounded by the little yellow citrus fruits. Cream was substituted for meringue as I wanted to experiment a little with the recipe. I very daringly used ginger nuts and soya butter for the base, instead of creating a pastry. This leap of faith returned a wonderful result. The combination of flavours in the pie complemented each other to no end. And so, a recipe was born. And it will live on.
soya butter, 100g, melted
condensed milk, 397g tin
eggs, 2 medium, separated
lemons, 2, grated and juiced
- Heat the oven to fan 140C/160C/gas3.
- Line a tart tin with baking paper.
- Whizz the ginger nuts in a food processor until they are smooth crumbs.
- Mix the biscuits with the melted butter thoroughly and shape into the tart tin (over the base and up the sides), ensuring to spread the mixture evenly throughout. Bake in the oven for approximately ten minutes and leave to cool.
- Place the egg yolks in a large bowl and beat with an electric beater for around one minute. Add the tin of condensed milk and beat for an extra three minutes. Then, adding the egg whites, the zest and juice of the lemon, beat for another three minutes. Pour the filling into the base and place in the oven for 15 minutes. Leave to cool and proceed to chill.
- Whip around half a carton of cream with an electric beater, adding icing sugar as you see fit. I like to add a lot, but adjust the cream to however sweet your tooth may be (tasting along the way).
- Pipe or spread the cream on to the top of the pie. And enjoy!