Lemon Pie


Preparation info

  • Difficulty


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is my sister Ludi’s recipe. She can make it with her eyes closed. It has a nice, old-fashioned atmosphere to it. I get the feeling the original recipe must have come from the back of a condensed milk tin years ago. Whatever the case may be, it’s lemon heaven. It is as easy as it can get to make a pie, though it needs a good few hours to set and hold in the fridge, so making it the day before is perfect. You can scatter a handful of chopped almonds over the top if you like, or just serve it plain.


  • 125 g ( oz) butter, chopped
  • 125 g ( oz) rectangular marie (petit beurre) or digestive biscuits
  • 250 ml (9 fl oz/1 cup) pouring (whipping) cream
  • 340 g (11¾ oz) condensed milk
  • juice of 2 large lemons


Put the butter in a 22 x 16 cm (8½ x 6¼ inch) flameproof ceramic or glass dish and put it in the sun, on top of the heater or on the stovetop to melt. Crush the biscuits in a food processor or blender. Add to the butter and mix well. Press firmly and evenly onto the base of the dish.

Whip the cream until fairly stiff. Add the condensed milk and whip to incorporate. Now for the magic — quickly whisk in the lemon juice and see how the mixture thickens! Scrape out over the biscuit base and level the surface. Cover the dish with plastic wrap and refrigerate until set. When ready to serve, take the dish from the fridge and cut into not very big, loose squares. If the base seems too firm to cut, leave it at room temperature for 10 minutes or so and then cut.