St Clement’s Pie Recipe
Introduction
St Clement’s pie is a bright and tangy dessert combining zesty citrus flavors with a crunchy biscuit base and creamy topping. It’s a refreshing treat that balances sweetness and acidity perfectly, making it ideal for any occasion.
Ingredients
- 250g light digestive biscuits
- 100g cornflakes
- 85g butter, melted
- 140g caster sugar
- 1 large egg, plus 4 large egg yolks
- 397g can light condensed milk
- Zest and juice of 3 lemons
- Zest and juice of 2 oranges
- 150ml pot extra-thick double cream
- 100g 0% fat Greek yogurt
- 4 tbsp icing sugar
- More lemon and orange zest, to decorate
Instructions
- Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Place a fluted 20cm round loose-bottomed tin (about 5cm deep, or a slightly shallower 22cm tin) on a baking sheet.
- Step 2: Break the digestive biscuits into a large bowl, or place them in sealed bags and crush with a rolling pin or small saucepan until you have big crumbs. Add the cornflakes and crush lightly to combine.
- Step 3: Mix the crushed biscuits and cornflakes with melted butter and caster sugar. Press this mixture evenly into the base and sides of the tin. Bake for 15 minutes, then remove from the oven and reduce the temperature to 160°C (140°C fan)/gas mark 3.
- Step 4: In a large bowl, whisk the whole egg and egg yolks until pale and frothy. Gradually whisk in the condensed milk, then add the lemon and orange zest and juice. Pour this filling into the baked base.
- Step 5: Bake the pie for 20 minutes. Once done, cool it in the tin, then chill in the refrigerator for at least 5 hours or preferably overnight to set.
- Step 6: To serve, whip the double cream, Greek yogurt, and icing sugar together until soft peaks form. Dollop this mixture on top of the pie and sprinkle with extra lemon and orange zest for garnish.
Tips & Variations
- For a gluten-free version, substitute digestive biscuits and cornflakes with gluten-free alternatives.
- If you prefer a sweeter topping, increase the icing sugar slightly in the cream and yogurt mix.
- Add a splash of vanilla extract to the cream mixture for extra flavor.
- Use a zester to finely grate the citrus zest evenly over the top for a beautiful presentation.
Storage
Store the pie covered in the refrigerator for up to 3 days. The cream topping is best added just before serving to keep its texture fresh. When reheating, this pie is best enjoyed chilled, but you can let it sit at room temperature for 15 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pie without egg?
The eggs help set the filling firmly, so omitting them isn’t recommended. However, you could try a custard or gelatin-based filling as an alternative if you need an egg-free version.
How do I prevent the crust from getting soggy?
Baking the crust first ensures it is crisp and sets a barrier against the moist filling. Pressing the base and sides firmly and baking until lightly golden helps maintain crunchiness.
Print
St Clement’s Pie Recipe
- Total Time: 5 hours 55 minutes
- Yield: 8 servings 1x
Description
St Clement’s pie is a zesty and refreshing citrus dessert featuring a crunchy biscuit and cornflake base, a creamy lemon and orange curd filling, and a light topping of whipped double cream and Greek yogurt. This no-fuss baked pie is perfect for citrus lovers seeking a bright, tangy finish to any meal.
Ingredients
Crust
- 250g light digestive biscuits
- 100g cornflakes
- 85g butter, melted
- 140g caster sugar
Filling
- 1 large egg
- 4 large egg yolks
- 397g can light condensed milk
- Zest and juice of 3 lemons
- Zest and juice of 2 oranges
Topping
- 150ml extra-thick double cream
- 100g 0% fat Greek yogurt
- 4 tbsp icing sugar
- More lemon and orange zest, to decorate
Instructions
- Prepare the crust: Heat the oven to 180C/160C fan/gas 4 and place a fluted 20cm round loose-bottomed tin on a baking sheet. Break the digestive biscuits into a large bowl or place in food bags and crush to big crumbs with a rolling pin or small saucepan. Add cornflakes and lightly crush further. Mix the crushed biscuits and cornflakes with melted butter and caster sugar. Press this mixture evenly into the base and sides of the tin, then bake for 15 minutes. Remove from the oven and reduce the oven temperature to 160C/140C fan/gas 3.
- Make the filling: In a large bowl, whisk together the egg and egg yolks until pale and frothy. Gradually whisk in the condensed milk, then add the zests and juice of the lemons and oranges. Pour this filling mixture into the prepared baked crust.
- Bake the pie: Return the filled tin to the oven and bake for 20 minutes until set. Remove from the oven and allow the pie to cool completely in the tin. Once cooled, chill the pie in the refrigerator for at least 5 hours or overnight to set properly.
- Prepare the topping and serve: Whip the double cream, Greek yogurt, and icing sugar together until soft peaks form. Dollop this creamy topping over the chilled pie. Garnish with additional lemon and orange zest before serving.
Notes
- Using a loose-bottomed tin makes it easier to remove the pie without damage.
- Crushing the cornflakes gently ensures some texture remains in the crust.
- Chilling the pie overnight enhances the flavors and ensures the filling sets well.
- For extra citrus brightness, add a little more zest to the filling or topping.
- Store any leftovers covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: St Clement’s pie, citrus pie, lemon orange dessert, no-bake filling pie, creamy citrus tart
