Name: Lemon cream pie recipe by Reshma Ranade at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: For the biscuit crust; 100g digestive biscuits; 1 tsp sugar; 2 tablespoons butter; For the lemon cream filling; 200ml fresh cream; Juice of 1 lemon; Rind of 1 lemon; 2 heaped tsp cornflour; 2 tablespoons butter; Sugar to taste; Lemon yellow food colour 1/4 th tsp

Ingredients Serving: 4

For the biscuit crust
100g digestive biscuits
1 tsp sugar
2 tablespoons butter
For the lemon cream filling
200ml fresh cream
Juice of 1 lemon
Rind of 1 lemon
2 heaped tsp cornflour
2 tablespoons butter
Sugar to taste
Lemon yellow food colour 1/4 th tsp

Instructions

For the biscuit base Crush the digestive biscuits coarsely Add powdered sugar and melted butter Mix well Press firmly into a spring form dish and refrigerate for 30 mins. For the lemon cream filling Heat the cream and sugar. Mix cornflour in 1/4 cup cold milk and add to the cream mixture. Using a wire whisk, mix it well so that no lumps are formed. Add the butter and mix well. Take it off the heat and allow it to come to room temperature. The filling must have a curd like consistency to ensure that it sets. If not, you may increase the quantity of cornflour. Ensure that you beat the mixture using a wire whisk at intervals to so that it doesnt set. Then add the lemon juice, grated rind of lemon and lemon yellow food colour. Mix well. Pour into the assembled biscuit crust and allow it to set for a minimum of 4-6 hours or preferably overnight. Decorate with whipped cream. Cut and serve !!

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