Crunchy Lemon Pie?

There are so many different places to get great ideas and recipes from today. Previous generations may have had family recipes and a few cookbooks. Then came the rise of the celebrity chef – and Nigella, Jamie, Gordon et al gave us hundreds of new recipes promising to make us look like culinary gods/goddesses. Then they were TV programmes – who could resist some sumptuous fish recipe after it was shown to them by Rick Stein as he sailed through various parts of Europe/the Mediterranean cooking and eating all sots of delicacies.

Now we also have a huge variety of magazines and “Food Sections” in the papers ever month or week – providing us with more inspiration. And so the Saturday Times Weekend Section recently combined two recipe sources: by showing a readers family recipe in the food-section each week – therefore family secrets available for the nation (like blogs..?). And hence where this weeks recipe was from!

It was described, in the paper, as Crunchy Lemon Pie. Really, its more a refrigerated lemon cheesecake: but HEY the most important aspect is it was delicious! Absolutely delicious! Thick and creamy lemon filling, combined with the sweet crunch of the gingernut crust – aah. Its perfect for the hot weather we have been having recently, and the summer season altogether, as you don’t need an oven and its lovely and refreshing. And all so easy! This should definitely be a new family favourite.

You can see just how thick and luscious it was from this photo! Some notes: although the recipe suggests 7tbsps of lemon juice and 3 lemon zests, I think I ended up using around 5 lemons? Alright they were rather small – but this dessert is best when the filling has a strong flavour and kick to it – rather than being just bland. As long as we (my Mummy and I) tasted as we went along it was good – and trust me, it will be hard NOT to taste as you go!

Simple, classy, flavourful, wow-factor: why are you still reading? Go make this brilliant summer dessert! Find the recipe here.