Name: No-Bake Tangy Lemon Pie recipe by Donna George at BetterButter
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 2
Ingredients: 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

Ingredients Serving: 2

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

Instructions

To Prepare The Crust:
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.
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)
To Prepare The Pie Filling:
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)
In a large mixing bowl, blend together all the ingredients listed under "For The Pie Filling" including the dissolved gelatin and lemon juice mixture.
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.
Make sure no lumps are present.
Pour the pie filling into the digestive biscuit crust and sprinkle some more grated lemon rind. Chill in the refrigerator for a few hours.
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.
Serve chilled.

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