No Bake Cheese Cake" and got the idea of making a crumble crust for the bottom layer of the pie with flour and butter. As for the topping, the lemony creamy flavour came about with the ingredients as stated in this recipe. The colourful sugar sprinkles on top drew the attention of my friends as the pie looked so attractive. There was a perfect balance of sugar with the lemony fragrant and flavour for this was the feedback I got from my friends. At the end of the day, every bit of the pie was slept clean.
For the crust
1 cup all purpose flour
1/2 cup butter
For the topping
1 cup condensed milk
1 cup whipped cream
1/4 cup lemon juice
1/2 tsp lemon rind
Crumble the flour and butter together.
Press into a spring form pie pan.
Leave in the fridge for about 1 hour.
Next, add all the ingredients for the topping.
Whisk together and pour over the crust.
Bake at preheated oven at 180C for about 1 hour.
Once the crust becomes brown and the topping is set, remove from oven.
Cool down and decorated with colourful sugar sprinkles.
Place back in the fridge for at least 4 hours before slicing to be served.