Lemon Crunch Pie
Brighten up your day with this zesty lemon cheesecake recipe! A buttery ginger biscuit base holds a luscious filling made with condensed milk, fresh lemon juice, and cream, creating a deliciously tangy dessert. With a refreshing citrus kick, this no-bake treat is perfect for any occasion.
— Constant Cookbook
Ingredients
- 8oz Ginger Biscuits
- 4oz Melted Butter
- 1 small tin condensed milk
- Juice 2 lemons
- grated rind 1 lemon
- 1/4 pt double cream
Instructions
- Crush biscuits
- Melt butter
- Mix biscuits into butter
- Press into the base of loose bottomed sponge cake tin
- Mix together other ingredients except cream
- Slowly add the cream and stir together (can use fork or blender)
- Pour onto crumb base and leave in the fridge to set
Yield
Serves 6
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