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Lemon Silk Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I love making up recipes and just concocted this one day. It's been a real winner in my house. Very quick and easy too.

I love making up recipes and just concocted this one day. It's been a real winner in my house. Very quick and easy too.

Ingredients

Serves: 8

Metric Cups
  • 2 lemons (juice and zest)
  • ½ packet digestive biscuits
  • 1 tin sweetened condensed milk
  • 125 grams butter
  • ½ litre double cream
  • 2 lemons (juice and zest)
  • ½ packet graham crackers
  • 1 tin sweetened condensed milk
  • 4 ounces butter
  • 1 pint heavy cream

Method

Lemon Silk Pie is a community recipe submitted by Lindsaylu and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Melt the butter in a saucepan then remove from heat. Crush the digestive biscuits and add to the melted butter.
  • Cover a 20cm dish with foil and wrap over the sides. Spread the butter and biscuit mixture over the base and up the sides of the dish evenly. Smooth with the back of a spoon if necessary.
  • Put in the fridge to cool until mixture is solid (at least 1 hour). Pour the double cream into a mixing bowl and whip until almost stiff but not quite. Then gently stir in the tin of sweetened condensed milk.
  • Finally add the juice and rind of the lemons and continue mixing until the consistency stiffens (which usually happens when the lemon juice is added).
  • Pour mixture into dish with biscuit mixture and spread evenly.
  • Cool for at least 1 hour or longer for better result.
  • Melt the butter in a saucepan then remove from heat. Crush the graham crackers and add to the melted butter.
  • Cover a 20cm dish with foil and wrap over the sides. Spread the butter and biscuit mixture over the base and up the sides of the dish evenly. Smooth with the back of a spoon if necessary.
  • Put in the fridge to cool until mixture is solid (at least 1 hour). Pour the heavy cream into a mixing bowl and whip until almost stiff but not quite. Then gently stir in the tin of sweetened condensed milk.
  • Finally add the juice and rind of the lemons and continue mixing until the consistency stiffens (which usually happens when the lemon juice is added).
  • Pour mixture into dish with biscuit mixture and spread evenly.
  • Cool for at least 1 hour or longer for better result.
  • Additional Information

    I sometimes serve this with a rasperry or strawberry coulis on the side but any fruit could also be added to the top or as an accompaniment. Hope you enjoy!

    I sometimes serve this with a rasperry or strawberry coulis on the side but any fruit could also be added to the top or as an accompaniment. Hope you enjoy!

    Tell us what you think