- Digestive Biscuits 250 g
- Butter 90 g
- Caster Sugar 60 g
- Heavy Cream 150 ml
- Cream Cheese 300 g
- Unwaxed Lemons 2
- Lemon juice 1 tablespoon
How to cook no-bake lemon cream pie
- In a Bowl, add crushed digestive biscuits to melted butter and mix until the texture of damp sand.
- Pour mixture into a 9-inch springform pan. Use the bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pan. Refrigerate for 30 minutes
- In another bowl, add cream cheese and zest lemons. Mix until smooth.
- Add sugar, heavy cream and lemon juice. Mix until smooth.
- Pour mixture over the biscuit base and spread it evenly.
- Place it in the fridge for at least 4 hours before serving.
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