This is exactly the kind of dessert I love – fresh, creamy, and wonderfully simple. A smooth lemon filling on a biscuit base (reminiscent of key lime pie), paired with juicy raspberries. Light, tangy, and refreshing; perfect for those who enjoy a hint of sharpness in desserts. Lemon and raspberry make a bold, vibrant combination – definitely worth testing on family and friends!
Ingredients for the base:
- 250 g digestive biscuits
- 70 g butter, melted
Blend the biscuits with melted butter until the mixture resembles wet sand (or crush manually and mix with butter). Line a 23 x 33 cm baking tin with baking paper. Press the mixture into the base and level it.
Bake at 180°C for 10 minutes. Remove and cool.
Ingredients for lemon filling:
- 2 cans sweetened condensed milk (approx. 400 g each)
- 4 egg yolks
- 250 ml (1 cup) freshly squeezed lemon juice
- zest of 2 lemons
- 350 g fresh raspberries
All ingredients should be at room temperature.
In a bowl, whisk together the condensed milk and egg yolks. Add the lemon juice and zest, whisking until slightly thickened. Gently fold in the raspberries. Pour the mixture over the cooled base.
Bake at 180°C for 15 – 17 minutes, until the filling is set (it should feel firm and slightly springy, especially in the centre). Remove, cool, and refrigerate for at least 1 hour.
Store in the fridge.
Enjoy!
Recipe source: Oh Sweet Basil.
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author