No Bake Lemon Pie

The delicious and refreshingly sweet and tangy citrus flavor of this lemon pie is ohhh soooo goooood!! The best thing about it is , it is a no bake , easy to make, super simple recipe. Because it is rich and creamy, a little goes a long way. You can either make these as individual mini pies or in a 8 inch pie pan.

This recipe has been adapted from the milkmaid.in website.

Ingredients:

• Digestive Biscuits - 20
• Melted Butter - 8 tablespoons
• Nestle fresh cream / Whipping cream - 1 cup
• Milkmaid / Sweetened condensed milk - 200 gm 
• Lemon Juice - 1/3 cup

Note: I used Goodday butter biscuits for the crust.

Preparation:

• Powder the biscuits either in a blender or using a zip log bag. I usually use a zip log bag and a rolling pin to crush them.
• Add melted butter to it and mix it well.
• Press this mixture to the bottom of the pie pan firmly. Use bottom of a small round vessel or glass to press the crust firmly.

• Cover it with a plastic wrap and chill the crust for 30 minutes.
• Meanwhile, add the lemon juice to the sweetened condensed milk and whisk it till it gets mixed well.
• Whip the cream in high speed till nice stiff peaks form. 

Note: I have not seen the heavy whipping cream in any stores in Bangalore except for a few imported ones. So, I use Nestle 25% fresh cream for making the whipped cream. We need to take care of a few points while using this. Forst and most important, the cream needs to be super cold when you start to whip. So, refrigerate the cream  overnight if you are planning to whip it up the next day. Also, freeze the bowl that you are going to use and the whisks for 15 minutes before starting to whip. You can also  keep the bowl of cream inside another big bowl of ice cold water to make sure that the cream gets whipped nicely.

• Once the whipped cream is ready, gently mix this with the condensed milk mixture.
• Pour the mixture over the top of the set crust and level it. 
• Top it with some grated lemon zest and refrigerate it for 4 to 5 hours or until set.