No-Bake Lemon Crunch Pie

This deliciously creamy, tangy lemon crunch pie is made with condensed milk, cream, and lemons, with a crunchy biscuit shell. It’s so quick and easy to make, and the taste is light and refreshing- perfect for those balmy summer evenings!

lemon crunch pie

Hello, my name is Rebecca and I’m addicted to lemons. This is the second lemon recipe this month. I know I have a problem. Admitting that is the first step on the road to recovery.

(Please don’t make me give up lemons. I love them too much.)

This recipe has a backstory, I promise: there is a reason for posting yet another lemon flavoured recipe on my blog. A close family friend has been clearing out the house of their elderly aunty. It’s an Aladdin’s cave filled with over sixty years of gathered treasures: crockery and pottery, fine jewellery, souvenirs from foreign lands, collectibles, mementoes, and knick-knacks from a life that spanned almost nine decades.

Amongst the hoard were piles of old recipe leaflets, magazines, newspaper clippings, and cookery books. As the resident foodie, they were donated to me.  They spread through decades and have been fascinating to read. The rationing recipes of the 40s were eccentric, with potato puddings and ‘mock cream’. The 50s were indulgent as consumption was no longer rationed. The 60s was weirdly gelatine heavy, the 70s was garish, the 80s was convenient. The most popular ingredient for baking seems to be condensed milk, which is interesting since it’s rarely used nowadays (except for fudge).

lemon crunch pie

This lemon crunch pie recipe, typed up on typewriter paper with handwritten additions, really caught my attention, and I knew I had to give it a go. It felt strange to try a recipe with very sparse information and no picture but I’m so pleased with how it turned out. I’ve fallen in love with condensed milk (please let me eat it straight from the tin) and I’m now determined to shoehorn it into everything I ever bake, old-recipe style. I’ve altered the recipe slightly since some of the instructions were pretty ropey and the pie filling sounded a bit basic, but the basis lies in the hand-me-down old fashioned recipe, beloved by a friend of a friend.

The result is a deliciously creamy, light, mousse-like lemon pie, with a crunchy biscuit base. I was surprised to find how well the mousse filling held its shape, and even more impressed by the biscuit shell! The lemons are tangy and refreshing, and the pie isn’t too sweet which makes a nice change. This lemon crunch pie would be an absolutely perfect pudding for summer evenings or barbeques, when you don’t fancy something too heavy.  I’m filling this recipe under ‘things I need to bake again immediately’. I definitely think you should, too!

(I’m really sorry if you don’t like the taste of lemons. I’m trying really hard to try something new.)

* * *

lemon crunch pie

No-Bake Lemon Crunch Pie

Yield: 4 individual 10cm pies or 1 18cm pie

No-Bake Lemon Crunch Pie

This deliciously creamy, tangy lemon crunch pie is made with condensed milk, cream, and lemons, with a crunchy biscuit shell. It’s so quick and easy to make, and the taste is light and refreshing- perfect for those balmy summer evenings!

Ingredients

  • 200g digestive biscuits
  • 100g butter
  • 397g (1 tin) condensed milk
  • 2 lemons
  • 275ml double cream

Instructions

  1. Put the digestive biscuits in a polythene bag and use a rolling pin to crush them into crumbs. (Alternatively, put them into a mini chopper and whizz into crumbs). In a large bowl, melt the butter in the microwave in short bursts, then add the biscuit crumbs. Mix well to coat the biscuits in the butter.
  2. Add spoonfuls of the crumbs around the sides of the tin and use the back of a spoon to push in into the edges as you go around. Then add crumbs to the base of the tin and smooth out, spreading it to the edges so it meets the crumbs around the edge. Chill in the fridge whilst you make the filling.
  3. For the filling, add the condensed milk, lemon rind, and lemon zest to a large bowl and use an electric hand whisk to whisk it together. Continue whisking for 3 minutes or until well combined and starting to thicken. Slowly pour in 75ml of the double cream and lightly whisk this in. Pour the filling into the biscuit crumb shells, reserving about one tablespoon for the cream topping, then return to the fridge.
  4. Whip the remaining 200ml cream until quite stiff and holding its shape. Add the reserved lemon filling and add this in, a teaspoon at a time, and stirring in slowly. It should loosen the cream and make it a smoother consistency. Fill a piping bag with the cream and a star nozzle and pipe rosettes swirls all over the pie. Return to the fridge and chill for at least three hours before serving. ▪

Prep: 25 mins Chill: 3 hours Best eaten on day of preparation

http://winberrycrumble.com/2016/08/14/lemon-crunch-pie/

4 thoughts on “No-Bake Lemon Crunch Pie

    1. Hi Sheila,
      Due to the cream in the topping, I don’t believe this would freeze well, however I can’t say for sure as I have never tried it!
      However, one possibility would be to freeze the biscuit base and filling, and make the topping fresh when required.
      Hope this helps!

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