No-Bake Tangy Lemon Pie Recipe
A non-veg Continental recipe with /2 digestive biscuit - crushed, butter - melted, can condensed milk - (refer notes). Ready in 3h, serves 6.
Curated byLucas Dubois🇫🇷
Instructions
19 steps- 1
To begin preparing this easy No-Bake Tangy Lemon Pie recipe, keep all the ingredients ready
lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon) - 2
Instruction To Prepare The CrustHeat butter in a saucepan till completely melted
butter - melted(80 grams)butter - melted(110 grams) - 3
Add the melted butter to the crushed digestive biscuits in a bowl and mix well to form a crumble
/2 digestive biscuit - crushed(1 cups)butter - melted(80 grams)butter - melted(110 grams) - 4
Grease a springform pan or any pan with a removable base or a pie plate
- 5
Spread the digestive biscuit mix evenly all over the pan
/2 digestive biscuit - crushed(1 cups) - 6
Press gently with fingers to seal the biscuit in
/2 digestive biscuit - crushed(1 cups) - 7
Grate a little lemon rind on the biscuit base and place in the freezer
/2 digestive biscuit - crushed(1 cups)lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon) - 8
(Refer notes)Instruction To Prepare The Pie FillingDissolve the gelatin powder in the freshly squeezed lemon juice
can condensed milk - (refer notes)(1)lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon)teaspoons gelatin - (powder)(3) - 9
Keep aside
- 10
(If the gelatin is not getting dissolved, lightly warm up the lemon juice and add the gelatin to it and stir properly)In a large mixing bowl, blend together all the ingredients listed under "For The Pie Filling" including the dissolved gelatin and lemon juice mixture
lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon)teaspoons gelatin - (powder)(3) - 11
Do a taste test and adjust flavours
- 12
(Adjust sugar, lemon juice and rind if need be) I whisked it by hand using a balloon whisk, but you could use a hand blender for the same
lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon)tablespoons sugar - (add or reduce quantity as per taste)(4) - 13
Make sure no lumps are present
- 14
Pour the pie filling into the digestive biscuit crust and sprinkle some more grated lemon rind
/2 digestive biscuit - crushed(1 cups)lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon) - 15
Chill in the refrigerator for a few hours
- 16
Once set and ready to serve, gently unmold the pie from the pan
- 17
If you are using a simple pie mould without a removable base, there is no need to unmold, just cut up a piece and serve
- 18
Serve chilled with a cup of green tea or coffee to bring out the flavours of the no-bake tangy lemon pie
lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon) - 19
No-Bake Tangy Lemon Pie Recipe can also be served as a dessert for a dinner party or during a tea party with coffee or green tea
lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon)
Rate this recipe
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No-Bake Tangy Lemon Pie Recipe
A non-veg Continental recipe with /2 digestive biscuit - crushed, butter - melted, can condensed milk - (refer notes). Ready in 3h, serves 6.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin preparing this easy No-Bake Tangy Lemon Pie recipe, keep all the ingredients ready
lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon) - 2
Instruction To Prepare The CrustHeat butter in a saucepan till completely melted
butter - melted(80 grams)butter - melted(110 grams) - 3
Add the melted butter to the crushed digestive biscuits in a bowl and mix well to form a crumble
/2 digestive biscuit - crushed(1 cups)butter - melted(80 grams)butter - melted(110 grams) - 4
Grease a springform pan or any pan with a removable base or a pie plate
- 5
Spread the digestive biscuit mix evenly all over the pan
/2 digestive biscuit - crushed(1 cups) - 6
Press gently with fingers to seal the biscuit in
/2 digestive biscuit - crushed(1 cups) - 7
Grate a little lemon rind on the biscuit base and place in the freezer
/2 digestive biscuit - crushed(1 cups)lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon) - 8
(Refer notes)Instruction To Prepare The Pie FillingDissolve the gelatin powder in the freshly squeezed lemon juice
can condensed milk - (refer notes)(1)lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon)teaspoons gelatin - (powder)(3) - 9
Keep aside
- 10
(If the gelatin is not getting dissolved, lightly warm up the lemon juice and add the gelatin to it and stir properly)In a large mixing bowl, blend together all the ingredients listed under "For The Pie Filling" including the dissolved gelatin and lemon juice mixture
lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon)teaspoons gelatin - (powder)(3) - 11
Do a taste test and adjust flavours
- 12
(Adjust sugar, lemon juice and rind if need be) I whisked it by hand using a balloon whisk, but you could use a hand blender for the same
lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon)tablespoons sugar - (add or reduce quantity as per taste)(4) - 13
Make sure no lumps are present
- 14
Pour the pie filling into the digestive biscuit crust and sprinkle some more grated lemon rind
/2 digestive biscuit - crushed(1 cups)lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon) - 15
Chill in the refrigerator for a few hours
- 16
Once set and ready to serve, gently unmold the pie from the pan
- 17
If you are using a simple pie mould without a removable base, there is no need to unmold, just cut up a piece and serve
- 18
Serve chilled with a cup of green tea or coffee to bring out the flavours of the no-bake tangy lemon pie
lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon) - 19
No-Bake Tangy Lemon Pie Recipe can also be served as a dessert for a dinner party or during a tea party with coffee or green tea
lemon - juice freshly squeezed (use more if you like a little more tanginess)(3)lemon zest - grated (add or reduce quantity as per taste)(1 tablespoon)
Rate this recipe
