I needed something fabulous & very lemony to take with me on Saturday night, Lemon Crunch Pie immediately sprang to mind. I came across this recipe back in my teen babysitting days & it's still a goodie & can be made all year round.
It takes very little time to put together & is best made the day before...even better!
I like to use digestive biscuits in the base but any plain sweet biscuit will do.
1 packet crushed digestives
(I popped mine in to a plastic bag & used the rolling pin trick)
Add 100 grams of melted butter & press in to a greased pie dish.
Rinse out your bowl & quickly dry it, now in to that pour
300ml of runny cream & then beat it until thick
pour in a tin of sweetened condensed milk
and a good half a cup of freshly squeezed lemon juice & maybe a little more
plus the zest of a large, spray free lemon
gently mix all the ingredients together & pour in to the pie crust
Chill.
That's it...truly!!
One small tip..the lemons need to be the true lemon variety like Lisbon, Villa Franca etc
If you use Meyer's the dessert will taste wonderful but not set as well.
I also added lemon zest to the biscuit mix for extra lemony-ness.
Being autumn I made a fruit salad to go with the pie that proved to be an excellent combination:
drizzle with lovely runny honey, a dash of rosewater & a good slug of kombucha...if you have it.
pears & banana also go well with this combination
