Walkers Lemon Pie
6
30 min
10 min
Ingredients
Crust:
- 2 packets Walkers Shortbread Fingers
- 71g unsalted butter, melted
- 44g sugar
Filling:
- 3 egg yolks
- Zest of 1 lemon
- 1 can sweetened condensed milk
- 160ml freshly squeezed lemon juice
Method
- Preheat the oven to 175 ° C
- Break the shortbread fingers into pieces and put them in the bowl of a food processor and pulse until you have fine crumbs.
- Add the sugar and melted butter and pulse until the crumbs are all wet.
- Press the crumb mixture into the bottom of the prepared pie plate, pressing up the sides and forming a rounded or squared off top edge.
- Bake in the preheated oven until golden, about 8 minutes. Set aside on a wire rack and leave the oven on.
- In the bowl of the stand mixer, whip the egg yolks and lemon zest at high speed until fluffy, about 5 minutes.
- Slowly add the condensed milk and continue to whip until thick, about 3 or 4 minutes.
- Reduce the mixer speed to low and slowly add the lemon juice, mixing just until combined. The mixture will start to thicken as soon as you add the juice.
- Pour the mixture into the crust and bake until the filling has just set, about 10 minutes.
- Cool on a wire rack, then refrigerate.