No churn Lemon Ice cream Pie

1. Crush the biscuits in a Ziploc bag. Add melted butter to it. Press it down on to pie tins.

2.Bake them for 15 minutes at 160 degree centigrade. Once slightly brown, pull out and rest till you’re ready to fill

3. In a medium mixing bowl, whisk together lemon juice, zest, condensed milk, and cream. Stir until mixture thickens, about 1 minute, and add salt to taste.

4. To assemble: Pour ice cream base into to pie crust, spreading it evenly across with a rubber spatula, then chill in freezer until firm, 2 to 3 hours. Let pie sit out on counter for 5 minutes before serving, then garnish with lime zest and serve.