Sunday Bake | Lemon Cream Gingernut Pie
2 Mar 2014
Since making my Chocolate and Peanut Butter pie last week I seem to have awakened a pie-obsessive in me and have even gone out and bought a specific pie dish to continue the passion. So I hope you don't mind more pie posts in the future! For this pie in particular I combined a few different recipes as I was creating it for my sister Katie and I wanted her to love it! Lemon and Ginger is a match made in heaven, and it seriously works in this pie.
200g pack of Ginger Biscuits
55g Melted Butter (or more if crust isn't holding together)
1/4 Cup Sugar (57g)
397g Can of Condensed Milk
2-3tbsp Lemon Zest
120ml Lemon Juice
250ml Double Cream
50g Icing Sugar
1tsp Vanilla Extract
Firstly set the oven to Gas Mark 4 and line a 9inch pie dish if you have one, or a cake tin like I did! You then need to blitz the biscuits in a food processor until they are rough crumbs. Add the sugar and melted butter and blitz again till it starts to come together. You then need to tip the mixture into the prepared tin and press it evenly into the base and up the sides with the back of a spoon. Then bake for 8-10 minutes.
Next you need to make the lemon filling! In a bowl whisk together the eggs, condensed milk, lemon juice, zest and salt until well incorporated. Then pour the filling into the baked pie crust and bake for 15-18 minutes until set in the center. Let it cool to room temperature, before whipping the double cream, icing sugar and vanilla extract together until it forms stiff peaks. Then spread this on top of the pie and add lemon slices for decoration if you want! You can then dive in! It does taste best after being refrigerated after a few hours though, if you can wait that long! ;)
I hope you liked this recipe! Let me know if you try it :)