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Salted lemon pie

• Alexina Anatole

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Serves 8 - 10

Easy

Prep: 15 mins

Cook: 40 mins

plus overnight chilling

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This make-ahead dinner party dessert contains an unexpected ingredient in the crushed biscuit base to amplify the lemony flavours

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This salted lemon pie is the twenty-second in olive talent resident Alexina Anatole's video series, One Good Thing*, for which she shares hacks that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her watermelon, lime and feta checkerboard salad, apéro dînatoire and crispy coconut prawn tacos with avocado crema.*

Alexina says, "An unexpected ingredient hiding in this biscuit base is why this tastes so lemony. The base has digestives and melted butter, naturally, but also coconut oil and ground coriander. The coconut oil produces a crisper, lighter base and the ground coriander amps up the lemon flavour, since the two share several flavour compounds: a trick to remember for all lemon desserts.

"The custard itself is stupidly simple and made up of just four ingredients: egg yolks, a can of condensed milk, lots and lots of lemon juice and salt. It's properly tangy and silky and delicious. Whipped cream folded with a little Greek yogurt goes on top and finish with the zest of a whole lemon. And as with last week's matcha basque cheesecake, this dessert benefits from a night in the fridge for a silky custard and easier slice – perfect for dinner with friends."

Salted lemon pie recipe

Ingredients

BISCUIT BASE

• 30g salted butter

• 30g coconut oil

• 2 tsp ground coriander

  (optional)

• 170g digestive biscuits

CUSTARD

• 250ml freshly squeezed lemon juice

• 1 x 397g can condensed milk

• 6 egg yolks

• ¼ tsp flaky sea salt

  plus extra to garnish

TOPPING

• 200ml whipping cream

• 15g icing sugar

• 75g greek yogurt

• 1 lemon

  zested

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Method

• step 1

  For the base, put the butter, coconut oil and ground coriander (if using) in a small pan over a low heat and cook for a couple of minutes. Once the butter has melted, take it off the heat and set aside to cool.

• step 2

  Meanwhile, crush the digestives until there are no large pieces left (but not so fine that it’s dust). To do this, pop the biscuits in a sandwich bag, seal it, then roll over the biscuits with a rolling pin.

• step 3

  Tip the biscuits into a small bowl, then pour over the melted butter mix and stir until evenly coated — the crumbs should be damp but not soggy.

• step 4

  Heat the oven to 180C/160C fan/gas 4. Tip the crumbs into a 9” pie dish and gently press into the base and up the sides. Chill the base for 15 mins.

• step 5

  Bake the biscuit base for 10-12 mins, until the edges are slightly browned. Remove from the oven and leave to cool a little. Meanwhile, turn the oven down to 170C/150C fan/gas 3.

• step 6

  For the filling, whisk the yolks until pale and fluffy, then whisk in the condensed milk until light and airy. Gradually whisk in the lemon juice, stir in the salt, then gently pour the mix into the partially-baked crust and return it to the oven. Bake for 25-30 mins until the filling is set but still a little jiggly in the middle (the top should not brown at any point). Remove from the oven and sprinkle the surface with a little more flaky sea salt. Allow the pie to cool completely before chilling for at least 2-3 hrs or overnight.

• step 7

  When ready to serve, make the topping by whipping the cream and icing sugar to soft peaks, then stirring through the greek yogurt and whipping it a little further. Spoon dollops onto the tart and grate over the lemon zest. Slice and serve, sprinkling with a little more flaky sea salt if you like.

Authors

Alexina Anatoletalent resident

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