Lemon Cream Crunch (Key Lemon Pie)

(serves 4-6)

100g (4 oz) butter or margarine
200g (8 oz) digestive biscuits (or American graham crackers)

400g (14 oz) can condensed milk
300ml (12 fl oz) whipping cream
3-4 lemons, juice and grated yellow part of rind

Melt the butter in a covered container in the microwave, or very gently in a pan on the hob. Crush the digestive biscuits and stir into the melted butter. Press in the base of a greased 22cm (9-inch) flan tin or serving dish, and cool.

Whip the cream, then fold in the condensed milk until blended. Add in the grated lemon rind and juice, stir quickly, then pour into the base. This sets extremely fast once the lemon juice has been added. Refrigerate. If you like you can sprinkle grated chocolate or sugar strands over the top before serving.

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This is a quick, easy and highly calorific dessert, very similar to what is called 'key lime pie' in the USA. I find the digestive biscuit base makes it taste a little like cheesecake, although there is no cheese and no cooking required to make it set! I used to make it over a base consisting of melted chocolate, melted butter and rice crispies. This was popular with small children but rather messy, and did not keep more than a day in the fridge as the rice crispies became soggy.

Use unwaxed lemons, and scrub well to get rid of any dirt before grating. If the lemons are large, you may want to use less of the juice. I find about 200ml juice is about right - much more than that leaves the filling a little runny, although lemony and delicious.


Anonymous said...

it was so tart we had add some sugar.
but then it didn't setup.

Sue said...

Hmm... you didn't accidentally use evaporated milk did you? I know some people have confused it with condensed milk, but they are very different. Evaporated milk is runny and unsweetened, and would not work in this recipe. It has to be the condensed milk, which is thick like molasses or honey, and which is also sweetened.

Amber said...

I think the amount of balance between the condensed milk and lemon juice must be right.

Mine was quite nice untill i added too much lemon. 3 lemon for it is too much

Sue said...

Ah, yes, it does depend on the size of the lemons. I believe a 'standard' lemon has about 50-60ml of juice; however with juicier or larger lemons, you would need fewer (and with smaller lemons, more).

Hazel Kite said...

This is an amazingly quick,easy,foolproof and tasty recipe.Ive made this numerous times and everyone has absoutely loved it.