Lemon Cream Pie
Heat the oven to 350˚F. In the bowl of a food processor, add the Biscoff cookies and pulse until finely ground.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Food processor
- Mixing bowl
- Zip-top bag
- Rolling pin
- Pie dish
- Oven
- Hand mixer
- Whisk
- Refrigerator
- Freezer
- Spatula
Ingredients
- 32 Biscoff cookies, from one 8.8-ounce package (about 2 cups)
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
- 3 large egg yolks
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- Two 14-ounce cans sweetened condensed milk
- 1 cup lemon juice (from about large 5 lemons)
- 1 cup heavy cream
- 2 tablespoons confectioners\' sugar
- 1 tablespoon lemon zest (from about 1 lemon)
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