The Creamiest Easy Lemon Cream Pie with a Ginger Nut Biscuit Base

If you love desserts that balance rich creaminess with a sharp, refreshing tang, this lemon cream pie recipe will become your new favourite. The smooth double cream blends perfectly with the zesty lemon curd, creating a dessert that feels light and cool despite its indulgent texture. The ginger nut biscuit base adds a lovely crunch and a hint of spice, making every bite a delightful contrast of flavours and textures.

This recipe is straightforward enough for anyone to make, and you can save time by using store-bought lemon curd. However, making your own lemon curd in the microwave is surprisingly simple and gives the pie a sharper, fresher lemon flavour that really stands out.

Why This Lemon Cream Pie Stands Out

This lemon cream pie strikes a perfect balance between indulgence and freshness. The double cream makes it luxuriously smooth, but the sharp lemon curd keeps it feeling light and refreshing. The ginger nut base adds a spicy crunch that lifts the whole dessert. It’s a great choice for warm weather or any time you want a dessert that feels both rich and bright.

Lemon Cream Pie - The Recipe

Ingredients

For the Lemon Curd

• Zest and juice of 3 large lemons

• 1 cup granulated sugar

• 113g unsalted butter

• 3 large eggs, lightly beaten

• 2 additional egg yolks

  
  

For the Base

• 200g ginger nut biscuits

• 70g unsalted butter, melted (plus extra for greasing)

  
  

For the Filling

• 600ml double cream

• Lemon curd (either homemade and cooled or from a jar)

  
  

How to Make the Lemon Curd

1. In a medium microwave-safe bowl, melt the unsalted butter in the microwave for about 30 seconds until it is partially melted.

2. Whisk in the freshly grated lemon zest, lemon juice, and granulated sugar until everything is thoroughly combined.

3. Let the butter mixture cool slightly. Gradually whisk in three lightly beaten eggs and two extra egg yolks.

4. Microwave the mixture in one-minute intervals, whisking well between each interval until it thickens. - This will take approximately 3 to 4 on minute intervals, the mixture will become runnier, before it starts to thicken, this is normal.

5. Refrigerate the lemon curd until completely cooled. It will thicken further as it cools.

Preparing the Ginger Nut Biscuit Base

The ginger nut biscuits provide a crunchy, spicy foundation that complements the creamy filling beautifully.

1. Crush the biscuits finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

2. Mix the crushed biscuits with the melted butter until the mixture resembles wet sand.

3. Press the mixture firmly into the base of a greased springform cake pan, creating an even layer.

4. Chill the base in the fridge for at least 30 minutes to set before adding the filling.

   
   

This base is sturdy enough to hold the creamy filling but still easy to cut through when serving.

Assembling the Lemon Cream Pie

1. Whip the double cream until it forms soft folding peaks. Be careful not to overwhip; you want it light and airy.

2. Fold in the lemon curd gently, combining until you have a smooth, creamy filling.

3. Pour the filling over the chilled biscuit base, smoothing the top with a spatula.

4. Chill the pie for at least 4 hours, or overnight, to allow the flavours to meld and the filling to set.

   
   

The result is a pie that slices cleanly, with a creamy, tangy filling and a crunchy, spicy base.

Tips for the Best Lemon Cream Pie

• Use fresh lemons for zest and juice to get the brightest flavour.

• If you prefer a less sharp lemon taste, adjust the amount of lemon curd to your liking.

• The ginger nut biscuit base can be swapped for digestive biscuits if you want a milder flavour.

• For a decorative touch, top the pie with thin lemon slices or a sprinkle of lemon zest before serving.

• Serve chilled for the best texture and flavour contrast.