Seriously Zesty Lemonlush Pie

This delicious pie provides an alternative to the ubiquitous cheesecakes and chocolate desserts or for those who, like myself, simply like their puds tangy rather than very sweet. A creamy tangy lemon topping on a crunchy ginger biscuit base, topped with a dusting of cinnamon sugar - delicious! And the best part is, it can be made according to a low fat recipe if desired with no loss of taste!

What makes it the ultimate summer Seriously From Waitrose dessert?

Everyone, and I mean everyone, who has tasted this dessert groans with delight and immediately begs me for more (once their eyes have stopped glazing over!). It is particularly good in the summer as it is chilled and creamy whilst still light, but has a substantial crunchy base and a subtle underlying warmth provided by the ginger/cinnamon. It can be made according to a low-fat option with no loss of taste. In one word - yum!


  • 300g ginger nut biscuits (crushed)
    125g butter (salted or unsalted both fine)
    4-5 medium lemons (MUST be unwaxed)
    400g (approx) can condensed milk (low fat is fine)
    300ml double cream or creme fraiche (low fat is fine)
    Pinch of cinnamon mixed with icing sugar (optional - for dusting)


  1. 1) Crush biscuits to crumb consistency. 2) Melt butter in saucepan then stir in biscuits. 3) Turn into flan dish (mine is 20cm diameter) and spread evenly before refridgerating for at least 30 minutes. 4) Grate zest and squeeze juice from the lemons into a large bowl and thoroughly stir in cream/creme fraiche and condensed milk. 5) Spread the mixture evenly over the chilled biscuit base and return to the fridge for at least 2 hours. 6) Dust with cinnamon/icing sugar shortly before serving.