Method

• 1.
  Zest 2 lemons into long thin strips and juice all of the lemons (you’ll need 160ml juice). Place zest and sugar together in a bowl, tossing to combine.
• 2.
  Grease an 18cm x 28cm slice pan and line with baking paper, extending the paper 2cm above the long sides.
• 3.
  Place biscuits and almonds in a food processor and whiz until fine crumbs form. Stir in butter and a pinch of salt flakes until well combined. Press mixture firmly over base and sides of pan.
• 4.
  Place condensed milk in the bowl of a stand mixer fitted with the whisk attachment. Whisk for 1 minute or until slightly aerated. Beat in 2 tbs lemon juice until just combined, being careful not to overmix, or it will become too liquid. Transfer to a bowl.
• 5.
  Wipe mixer bowl clean, add cream, milk powder and cream of tartar, and whisk until soft but stable peaks form. Fold condensed milk mixture into the cream gently, to avoid knocking out the air. Spoon over the prepared base, spreading gently, and chill for at least 3 hours or until just firm.
• 6.
  Meanwhile, place sugar mixture, 1/2 cup (125ml) lemon juice and citric acid in a saucepan over medium-high heat, stirring, until sugar and citric acid are dissolved. Bring to a boil and cook for 5 minutes or until mixture thickens and forms a syrup. Set aside to cool completely. (If you have any lemon juice left over, stir it into the syrup just before serving to add freshness.)
• 7.
  Using the paper, lift pie from pan and place it on a serving plate. Carefully remove paper from under pie. Pour lemon drizzle syrup unevenly over pie, letting some pool at the sides.
• 8.
  Top with extra almonds and lemon slices, if using. Serve immediately.