Recipe: Lemon Cream Pie

Hookery Cookery Home > Cake and Biscuit (Cookie) Recipes > Lemon Cream Pie Serves 6-8


Refreshing lemon pie that requires no cooking


  • 8 oz. (225g) digestive biscuits, crushed
  • 4 oz. (125g) butter, melted
  • 1 tsp. (5 ml.) ground mixed spice
  • 1 tsp. (5 ml.) gelatine
  • 3 tbsps. (45 ml.) boiling water
  • 6 oz. (175g) lemon curd
  • 10 fl. oz.(300 ml.) double cream, whipped
  • Cooking Instructions:

    1. Grease a 8 inch (20 cm.) flan tin
    2. Mix together the biscuits, butter and mixed spice
    3. Press into the bottom and sides of the flan tin and chill in the refrigerator for 10 minutes
    4. Dissolve the gelatine in the boiling water
    5. Allow to cool a little, then beat in the lemon curd
    6. Fold in the whipped cream and pour the filling into the biscuit crust
    7. Place in the refrigerator for about 5 hours, or until the filling has set

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