Light lemon pie

Ingredients

For the base

• 1 1/2 cups crushed whole wheat biscuits
• 1/4 cup melted margarine
• 1/4 cup brown sugar

For the filling

• 1 can light sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 eggs
• 1/2 teaspoon vanilla extract

For the topping

• 1 cup light whipping cream
• Lemon zest, to decorate

Step-by-step preparation

1. Preheat the oven to 180 °C.
2. In a medium bowl, mix the crushed biscuits, melted margarine and brown sugar until moist.
3. Press the biscuit mixture into the bottom and sides of a 23 cm tart pan, then bake the base for 8–10 minutes, until golden and crisp.
4. In a large bowl, mix the light condensed milk, lemon juice, lemon zest, eggs and vanilla extract until smooth.
5. Pour the lemon filling over the biscuit base.
6. Bake the pie for 15–20 minutes, until the filling is firm to the touch.
7. Let it cool at room temperature for a few minutes, then refrigerate until completely cold.
8. For the topping, whip the light cream in a medium bowl to soft peaks.
9. Cover the lemon pie with the whipped cream and decorate with lemon zest.
10. Return the pie to the fridge for at least 1 hour before serving.