A charming vintage-style lemon pie slice with a buttery biscuit base and creamy, tangy lemon custard filling—elegant, easy, and nostalgic.

Scale

250 g plain sweet biscuits, crushed

125 g unsalted butter, melted

1 tbsp caster sugar (optional)

395 g sweetened condensed milk

3 large egg yolks

125 ml fresh lemon juice

Zest of 2 lemons

1 tsp vanilla extract

Icing sugar (optional)

Thin lemon slices or zest curls (optional)

Whipped cream or meringue dollop (optional)

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1. Mix crushed biscuits with melted butter and sugar, press into pan and chill.

2. Whisk together condensed milk, egg yolks, lemon juice, zest, and vanilla until smooth.

3. Pour filling over crust, cover with plastic wrap, and chill for 4 hours or overnight.

4. Dust with icing sugar or top with lemon curls and/or whipped cream before serving.

Use fresh lemon juice for the best tang.

Chill overnight for clean slicing.

Great make-ahead dessert for brunches or summer parties.