This Luscious Lemon Crunch Pie features a rich and zesty lemon filling nestled on a crunchy lemon cookie crust, topped with a sprinkle of chopped nuts for an added texture. The creamy filling is made with a generous amount of condensed milk and fresh lemon juice, creating a perfectly balanced sweet and tart flavor that lemon lovers will adore. The nutty, buttery crust complements the smooth filling, making each bite a delightful experience.
Why You’ll Love This: This pie offers a refreshing burst of citrus flavor that’s both invigorating and satisfying. The combination of condensed milk and lemon creates a silky-smooth texture that melts in your mouth, while the lemon cookie crust provides a satisfying crunch. It’s a perfect dessert for any season but particularly wonderful during the warmer months when the brightness of lemon feels especially refreshing.
Perfect Occasion: Serve this Luscious Lemon Crunch Pie at your next family gathering, holiday meal, or summer barbecue. It’s also an excellent choice for special occasions like Mother’s Day, Easter, or a summer potluck. The pie’s elegant appearance and irresistible flavor make it a welcome addition to any dessert table.
Decoration Tips: Garnish the pie with thinly sliced lemon rounds, a sprinkle of lemon zest, or a dollop of whipped cream to enhance its visual appeal. For a festive touch, add a few edible flowers or mint leaves. If you’re serving this pie at a formal event, consider adding a drizzle of simple lemon glaze for an extra glossy finish.
Ingredients:
- For the Crust:
- 280g lemon-flavored cookies, finely ground
- 100g unsalted butter, melted
- 40g chopped walnuts
- For the Filling:
- 4 eggs, separated
- 800g condensed milk
- Zest of 3 lemons
- 150cc lemon juice
- 20g cornstarch
Instructions:
- Prepare the Crust:
- In a mixing bowl, combine the ground lemon cookies with melted butter. Reserve ½ cup of this mixture for topping and press the rest into the bottom of a 24cm diameter pie dish. Set aside.
- Make the Filling:
- In another bowl, mix together condensed milk, egg yolks, cornstarch, lemon juice, and lemon zest until well combined.
- In a separate bowl, beat the egg whites until they form stiff peaks.
- Gently fold the beaten egg whites into the lemon mixture using an enveloping motion to keep the filling light and airy.
- Assemble and Bake:
- Pour the lemon filling over the prepared crust.
- Mix the reserved cookie mixture with chopped walnuts and sprinkle evenly over the top of the filling.
- Bake in a preheated oven at 180°C (356°F) for 40 minutes, or until the filling is set.
- Cool and Serve:
- Allow the pie to cool completely at room temperature, then refrigerate for at least 3 hours before serving. This chilling time helps the pie to set perfectly and enhances the flavors.
Enjoy your Luscious Lemon Crunch Pie, a creamy, citrusy treat that promises to bring a zest of delight to your dessert repertoire!
