1

To begin preparing this easy No-Bake Tangy Lemon Pie recipe, keep all the ingredients ready.

Instruction To Prepare The Crust

1

Heat butter in a saucepan till completely melted.Add the melted butter to the crushed digestive biscuits in a bowl and mix well to form a crumble.

2

Grease a springform pan or any pan with a removable base or a pie plate.Spread the digestive biscuit mix evenly all over the pan. Press gently with fingers to seal the biscuit in.

3

Grate a little lemon rind on the biscuit base and place in the freezer. (Refer notes)

Instruction To Prepare The Pie Filling

1

Dissolve the gelatin powder in the freshly squeezed lemon juice. Keep aside. (If the gelatin is not getting dissolved, lightly warm up the lemon juice and add the gelatin to it and stir properly)

2

In a large mixing bowl, blend together all the ingredients listed under "For The Pie Filling" including the dissolved gelatin and lemon juice mixture. Do a taste test and adjust flavours. (Adjust sugar, lemon juice and rind if need be) I whisked it by hand using a balloon whisk, but you could use a hand blender for the same. Make sure no lumps are present.

3

Pour the pie filling into the digestive biscuit crust and sprinkle some more grated lemon rind. Chill in the refrigerator for a few hours.

4

Once set and ready to serve, gently unmold the pie from the pan. If you are using a simple pie mould without a removable base, there is no need to unmold, just cut up a piece and serve.

5

Serve chilled with a cup of green tea or coffee to bring out the flavours of the no-bake tangy lemon pie.

6

No-Bake Tangy Lemon Pie Recipe can also be served as a dessert for a dinner party or during a tea party with coffee or green tea.

Notes:

1. Make sure the biscuit base has hardened enough before you pour the liquid mixture on top.
2. I used Nestle Milkmaid (condensed milk) in the recipe. 1 can = 400 grams.