Lemons! I just so love, in fact millions of love for lemons. That tang, zang and citrusy lemony taste and scent? Oh-my! Just so refreshing. Lemons are great in anything for the matter. For savory dishes (Lemon Cashew Rice) or should I say anything when baking and lemons are married together (Lemon Buttermilk Cake)? What's the dessert today? Dessert for celebrating lemon? Obviously, we are are getting closer and closer to this Lemon Cream Pie (No Bake Cheesecake). Flour-butter crumbled sugarless bottom layer and sweet-tangy lemony atop. That's about it foodies. I'll see you again the next time (Poached Pears In Citrus Syrup & Chocolate Rum Tart).
For the crust
1 cup all purpose flour
1/2 cup butter
For the topping
1 cup condensed milk
1 cup whipping cream
1/4 cup lemon juice
1/2 tsp lemon rind
Crumble flour and butter together.
Press into a greased spring-form pie pan.
Place in the fridge to set (about 1 hour).
Next, combine all ingredients for the topping in a bowl.
Whisk together and pour over the bottom layer.
Bake at 170/180c for about 1 hour.
(Note; alternatively shorter time for a lesser crusty texture)
Remove, cool down and decorate with sugar sprinkles.
Place back in the fridge for at least 4 hours before tucking in.