Chilled Lemon Pie

Ingredients

• Base:
• Biscuits (Arrowroot ) 15 (100 g)
• Butter ¼ cup (60 g)
• Sugar, powdered 1 tbsp (15 g)
• Filling:
• Cream, chilled 1 cup (240 g)
• Condensed milk, sweetened ¾ tin (300 g)
• Lime (Nimbu ) juice 6 tbsp (90 g)
• Lemon rind (yellow portion only) ½-1 tsp
• 7”-8” round pie dish, which can be served in too.
• A thin slice of lemon for garnish

Preparation

• Powder the biscuits by crushing them between two sheets of butter paper with a rolling pin. Alternately you could use the food processor.

• Heat the butter to melt, add the biscuits and mix well. Shut off the heat and add the sugar.

• Line the base and sides of the pie dish evenly with the biscuit mixture, patting with a rounded spoon or small bowl, to have an empty pie shell fitting the dish. Leave to cool.

• Mix the cream, the lemon rind and the milk and beat the mixture while adding the lemon juice in a thin stream. It will thicken by the time the entire juice has been added.

• Pour into the cooled biscuit shell and chill at least 6 hours or till set. Chilling it overnight is ideal.

• Garnish with the slice of lemon or any desired garnish and serve.