Serves 8-10
INGREDIENTS
- 250g digestive biscuits
- 125g unsalted butter, melted
- Pinch of salt
- 2 x 395g sweetened condensed milk
- ½ cup sour cream
- ¾ cup lemon juice
- 1 cup thickened cream
- ¼ cup icing sugar
- ½ lemon, thinly sliced, seeds removed (to decorate)
METHOD
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Oven Prep
Preheat oven to 160ºC.
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Prepare the base
Place the digestive biscuits into a food processor & process until they resemble fine crumbs. Alternatively, place them in a sealed zip lock bag & crush with a rolling pin to achieve the same consistency.
Transfer the biscuit crumbs to a bowl, add the melted butter & salt, & mix until the texture resembles damp sand.
Press the mixture firmly & evenly into the base & sides of a pie dish.
Bake the crust for 8–10 minutes, until lightly golden & fragrant. Remove from the oven & allow to cool completely to room temperature.
-
Make the filling
In a large bowl, whisk together the condensed milk & sour cream until smooth. Add the lemon juice & whisk until thickened & well combined.
Pour the filling into the cooled crust, smoothing & return to the oven. Bake for 6–8 minutes, just until set.
Remove from the oven & allow to cool, then refrigerate for a minimum of 4 hours, or until fully set.
TO SERVE
- Remove from the oven & allow to cool, then refrigerate for a minimum of 4 hours, or until fully set.
- Serve chilled.
