No-Bake Tangy Lemon Pie | How to make No-Bake Tangy Lemon Pie

By Donna George  |  26th May 2016  |  
4.0 from 1 review Rate It!
  • No-Bake Tangy Lemon Pie, How to make No-Bake Tangy Lemon Pie
No-Bake Tangy Lemon Pieby Donna George
  • Prep Time

    10

    mins
  • Cook Time

    6

    Hours
  • Serves

    2

    People

19

1





About No-Bake Tangy Lemon Pie

A delicious and decadent No-Bake Tangy Lemon Pie prepared with freshly squeezed lemons. This amazing dessert tastes just like cheesecake but has no cheese!!!

No-Bake Tangy Lemon Pie, a deliciously finger licking recipe to treat your family and friends. This recipe of No-Bake Tangy Lemon Pie by Donna George will definitely help you in its preparation. The No-Bake Tangy Lemon Pie can be prepared within 10 minutes. The time taken for cooking No-Bake Tangy Lemon Pie is 360 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make No-Bake Tangy Lemon Pie step by step. The detailed explanation makes No-Bake Tangy Lemon Pie so simple and easy that even beginners can try it out. The recipe for No-Bake Tangy Lemon Pie can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of No-Bake Tangy Lemon Pie from BetterButter.

No-Bake Tangy Lemon Pie

Ingredients to make No-Bake Tangy Lemon Pie

  • For the crust-
  • 1 1/2 cups digestive or Marie biscuit, crushed
  • 85.05 grams butter, melted
  • For The Pie Filling-
  • 400 gram tin condensed milk
  • 113.40 grams butter, melted
  • Juice from 3 freshly squeezed lemons (use more if you like it tangier)
  • 1 tablespoon grated lemon rind (add or reduce quantity as per taste)
  • 3 to 4 tablespoons sugar (Add or reduce quantity as per taste)
  • 3 teaspoons gelatin powder

How to make No-Bake Tangy Lemon Pie

  1. To Prepare The Crust:
  2. Heat butter in a sauce pan till completely melted. Add the crushed digestive biscuits and mix well to form a crumble. Grease a springform pan/ or any pan with a removable base or a pie plate.
  3. Spread the digestive biscuit mix evenly all over the pan. Press gently to seal the biscuit in. Grate a little lemon rind on the biscuit base and place in the freezer. (Refer notes)
  4. To Prepare The Pie Filling:
  5. Dissolve the gelatin powder in the freshly squeezed lemon juice. Keep aside. (If the gelatin is not getting dissolved, lightly warm up the lemon juice and add the gelatin to it)
  6. In a large mixing bowl, blend together all the ingredients listed under "For The Pie Filling" including the dissolved gelatin and lemon juice mixture.
  7. Do a taste test and adjust flavors. (adjust sugar, lemon juice and rind if need be) I whisked it by hand using a balloon whisk, but you could use a hand blender for the same.
  8. Make sure no lumps are present.
  9. Pour the pie filling into the digestive biscuit crust and sprinkle some more grated lemon rind. Chill in the refrigerator for a few hours.
  10. Once set and ready to serve, gently unmold the pie from the pan. If you are using a simple pie mould without a removable base, there is no need to unmold, just cut up a piece and serve.
  11. Serve chilled.

My Tip:

Make sure the biscuit base has hardened enough before you pour the liquid mixture on top.

Reviews for No-Bake Tangy Lemon Pie (1)

Harmandeep Kaura year ago

Delicious! Thanks for sharing the recipe.
Reply