Key Lemon Pie

Paul's key lemon pie

A luscious lemony treat that's sure to sell out!



  • 200g ginger biscuits, crushed
  • 70g butter
  • 300ml double cream
  • 1 tin of condensed milk (full fat)
  • Juice and zest of three lemons
  • Whipped cream and blueberries for decoration


  • Melt the butter and mix in the crushed biscuits. Press into an 8 inch round, loose-bottomed tin and chill.
  • Whip the cream until thick, and then whip in the condensed milk and the lemon juice and zest.
  • Pour over the biscuit base and chill.
  • Decorate the top with whipped cream and blueberries, or another alternative topping of your choice.


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