Learn How To Make Farah Khan's Lemon Pie At Home

Farah Khan's Lemon Pie features a buttery biscuit crust filled with a tangy lemon mixture made from lemon juice, sweetened condensed milk, and egg yolks, topped optionally with whipped cream. Chill and bake the pie for a refreshing, creamy dessert.

Farah Khan's Lemon Pie features a crunchy biscuit crust made from crushed digestive biscuits mixed with melted butter. The creamy lemon filling is made from lemon juice, sweetened condensed milk, egg yolks, and optional sour cream. After baking and cooling, the pie can be topped with whipped cream for an extra touch of indulgence.

Ingredients

For the Crust:

200 grams digestive biscuits or Graham crackers
100 grams salted butter (melted)
2 tablespoons sugar (optional, for added sweetness)

For the Lemon Filling:

1 cup lemon juice (freshly squeezed, about 4-5 lemons)
1 can (14 oz) sweetened condensed milk
3 large egg yolks
1 tablespoon lemon zest (finely grated)
1/2 cup sour cream or Greek yogurt (optional, for added creaminess)

For the Whipped Cream Topping (Optional):

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

Crush the Biscuits:

Place the digestive biscuits or Graham crackers in a food processor and pulse until they are finely crushed. If you don't have a food processor, you can place them in a ziplock bag and crush them with a rolling pin.

Mix with Butter:

In a medium bowl, mix the crushed biscuits with the melted butter and optional sugar until well combined.

Press into Pan:

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even layer. Use the back of a spoon or the bottom of a glass to compact it.

Chill:

Refrigerate the crust for about 30 minutes to set before adding the filling.

2. Prepare the Lemon Filling:

1. Mix Ingredients:

In a large bowl, whisk together the lemon juice, sweetened condensed milk, egg yolks, and lemon zest. If using, fold in the sour cream or Greek yogurt.

2. Pour into Crust:

Pour the lemon filling over the chilled crust and spread it evenly.

3. Bake the Pie:

1. Preheat Oven:

Preheat your oven to 350 F (175 C).

2. Bake:

Bake the pie in the preheated oven for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.

3. Cool:

Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving to fully set.

4. Prepare the Whipped Cream Topping (Optional):

1. Whip Cream:

In a medium bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.

2. Top Pie: