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Lemon Walnut Pie

This recipe for Lemon Walnut Pie is a delicious and refreshing dessert that is perfect for any occasion. The pie features a tangy and creamy lemon filling, which is complemented by the nutty and crunchy texture of california walnuts. The crust is made with a blend of flour, butter, and sugar, which gives it a flaky and buttery texture. This pie is easy to make and can be served warm or cold, making it a versatile dessert option. It’s a great way to incorporate the health benefits of walnuts into your diet while enjoying a sweet and satisfying treat.

Recipe courtesy of the California Walnut Commision.

Ingredients

100gbutter
200gbutter biscuits
150 g + 2 tbsp.Californian walnut kernels
1 cansweetened condensed milk (400 g)
2organic lemons, only grated zest
1lemon, only juice
1 sachet"vanilla-flavoured" sauce powder (without cooking)
500 gwhipping cream
1 tbsp.sugar
Oil for the pan
parchment paper

  1. Step 1

    Melt the butter in a small pan. Finely chop the biscuits and 150 g walnut kernels, mix with the butter. Grease a tart tin (24 cm diameter; 5 cm high; raised base) with oil. Pour in the crumb mixture and press down to form a flat base and edge. Chill.

  2. Step 2

    Mix the condensed milk with the lemon zest, except for about 1 tsp for sprinkling, and the lemon juice. Stir vigorously with the sauce powder for about 1 minute. Whip 300 g cream until stiff and fold in. Pour the cream into the mould and spread. Chill for approx. 2 hours.

  3. Step 3

    Coarsely chop 2 tbsp walnut kernels and roast in a pan without fat. Sprinkle with sugar and allow to caramelise. Remove, spread on a piece of baking paper and leave to cool. Remove the cake from the tin and place on a cake plate. Whip the remaining 200 g cream until stiff and spread it loosely over the pie. Sprinkle with walnut kernels and lemon zest set aside. Chill until ready to serve.

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