LEMON PIE (EGG LESS)

Lemon Pie is a classic American dessert consisting of a tangy lemon filling with a fluffy meringue topping. Although the origin of Lemon Pie is unclear, it is believed to have originated in Philadelphia, and some believe it may have originated in England. Lemon Pie is an easy and quick dessert that can be prepared with just a few ingredients. I have prepared an eggless Lemon Pie that is bursting with fresh lemon taste, paired with a digestive biscuit crust, creating the perfect balance of taste and flavor.

Preparation time: 30 minutes
Setting time: 6-8 hours
Serves: 15 persons

Ingredients:

• 2 packets of digestive biscuits (approximately 50 biscuits)
• 1/2 packet of ginger biscuits (approximately 15 biscuits)
• 650 ml fresh cream (I have used Amul fresh cream)
• 2 tins of condensed milk (800 grams)
• 1/2 cup lemon juice
• 1/2 cup melted butter
• 1 tbsp agar agar (optional)
• 1 tbsp lemon zest (approximately 3 lemons)
• 1 tsp ginger powder (optional)

Method:

1. Grind both biscuits. Spare some biscuit powder to sprinkle. Add melted butter and mix well. The mixture should be crumbly and able to bind. Adjust the butter quantity as per the texture.
2. Then, transfer this mixture to a tray and press it well. Keep it in the refrigerator for 15 to 20 minutes.
3. In a large vessel, add condensed milk and cream and blend it well. Then, add lemon juice and diluted agar agar. Adding agar agar is totally optional, as it gives your pie a wobbly texture. Mix well and pour this into the biscuit layer.
4. Sprinkle biscuit powder and lemon zest.
5. Cover it with cling wrap and keep it in the refrigerator for at least 4-6 hours.
6. Serve chilled.

Note:

1. Add dry ginger powder to the mixture for a more intense ginger flavor.