The easiest lemon pie with digestive crust

Make the crust: Preheat the oven to 350°F. Place the cookies in the bowl of a food processor and pulse until they break up into fine crumbs. Pour in the melted butter and beat again until the mixture resembles wet sand. Alternatively, place the cookies in a gallon-sized Ziploc bag and use a rolling pin or meat tenderizer to mash them into fine crumbs. Place the crumbs in a medium mixing bowl and pour in the melted butter. Mix with your hands until the mixture resembles wet sand.

Press a little over half of the crumb mixture into the bottom of a 10-inch removable-bottomed tart pan. Squeeze the remaining mixture into the sides of the pan. Make sure the crumbs are as compact as possible by compacting the mixture firmly with the flat of your fist or the bottom of a measuring cup or drinking glass and smoothing it out on the pan.

Bake the crust for 8-10 minutes or until nicely browned and fragrant with toast. Let cool while filling.

Prepare the filling: Place the heavy cream, sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally to avoid scalding and to encourage the sugar to dissolve completely. Simmer for 1 minute.

Remove the pan from the heat and pour in the lemon juice. Stir well – the mixture will start to thicken immediately.

Carefully pour the filling into the prepared soil. If you pour too quickly or from too great a height, some crumbs can break off the crust and float in the filling—a purely cosmetic problem, but one that can be avoided by pouring slowly and carefully.

Refrigerate the tart, uncovered, for at least two hours or until completely set. Once the filling is set, you can cover the tart with plastic wrap. Serve cold, garnished with fresh fruit or plain. This pie is best eaten the day it is made, as the crust will become soggy over time. However, it can be stored in the fridge, well covered, for up to two days.