Desserts
Baked lemon pie with a biscuit crust
Creamy condensed-milk lemon pie with a crisp biscuit crust and five illustrated steps. Includes the chilling time needed for clean slices.
- Total time
- 355 min
- Servings
- 8
- Difficulty
- Easy
Ingredients
Method
Crush the biscuits
Heat a conventional oven to 180 °C (350 °F). Crush the 200 g biscuits into fine crumbs and mix with the 80 g melted butter. The crumbs should resemble damp sand and hold together when pressed.
Shape and bake the crust
Tip into a 22 cm (9-inch) pie dish. Use the bottom of a glass to press the crumbs evenly across the base and about 2 cm up the sides. Bake for 10 minutes, then remove. Reduce the oven to 160 °C (325 °F) while making the filling.
Mix the lemon filling
Gently whisk the condensed milk with the 3 yolks without whipping in excess air. Gradually add the 120 ml lemon juice and stir until smooth and evenly combined.
Bake until set
Pour into the crust and smooth the top. Bake at 160 °C (325 °F) for about 20–25 minutes. The edges should be firm and the centre should wobble gently, without looking liquid. Check that the centre reaches 71 °C (160 °F) with a food thermometer; bake a little longer if needed. Avoid browning or cracking the filling.
Chill and slice
Cool the dish on a rack for about 1 hour, then refrigerate; do not leave it out for more than 2 hours. Chill for at least 4 hours. Cut into 8 slices with a clean knife warmed in water and dried thoroughly. Serve cold.
The step photos are illustrative.
Notes
Nutrition facts
1 slice (⅛ of the pie)
- Protein
- 6.8 g
- Carbohydrates
- 47.7 g
- Fat
- 16.9 g
- Saturated fat
- 8.8 g
- Fiber
- 0.9 g
- Sugars
- 33.6 g
- Sodium
- 197 mg
Estimated per slice without topping, using plain graham crackers as a proxy for Maria-style biscuits or digestives and 54 g of yolks. Biscuit and condensed-milk brands affect the values.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
A crisp crumb shell holds a smooth lemon filling in this baked pie without meringue. It finishes setting in the refrigerator. Use a 22 cm (9-inch) pie dish and plan ahead: cooling and chilling are part of the recipe.
Frequently asked questions
Can I make this without baking?
This recipe contains yolks and must be baked. Lemon juice thickens the mixture but does not replace cooking the egg.
Why are the slices too soft?
The filling may be underbaked or insufficiently chilled. Check its centre temperature during baking and refrigerate for at least 4 hours. A warm pie will not slice firmly.
