Lulu’s Lemon Crunch Pie

1 – Lightly oil an 18 – 20cm (7 – 8 inch) spring-release cake tin, line the base with grease-proof / non-stick baking parchment.

You could make this in a pie dish if you would prefer, then you can skip the parchment paper lining.

2 – Blitz the cookies and toasted almonds together in a food processor for about a minute until roughly chopped, empty into a bowl and then mix in the melted butter and stir until evenly distributed.

3 – Press this mixture firmly into the base of the lined cake tin or pie dish, and refrigerate for a minimum of 30 minutes.

4 – Zest all 4 lemons (without the Pith please!) and then juice them too, you should get about a cup-full of juice and also the zest.

5 – Empty the cans of condensed milk into a bowl and stir in the cream – give it a good stir, make sure it is well mixed together.

6 – Now, stirring constantly, add the lemon zest and juice a little bit at a time, as you do this the mixture will really start to thicken up, go on – get those arm muscles working!

7 – Pour the thickened mixture over the chilled cookie base and refrigerate overnight.

8 – Remove carefully from cake tin and sprinkle with toasted almonds for decoration if desired.

Leave whole and serve on a pretty dish to impress your guests or serve in wedges / slices when the time comes!

Note:

OK – so we don’t always plan these things enough in advance to chill them overnight, so in a pinch 6 hours serious chilling – minimum – will make it just thick enough to remove from the cake tin and stand on its own 2 feet, but I really recommend overnight for best results!

Obviously if you are making this in a pie dish it doesn’t matter as much but at least you wont have a gloopy soupy dessert to serve if you chill it for the right amount of time.