Farah Khan Shares Her Lemon Tart Recipe In A Funny Video

After raking in praises for her legendary Yakhni pulao recipe that Farah Khan shared on her brand new YouTube channel, the choreographer-director continued to keep the internet entertained with her shenanigans. In what seems like a parallel storyline to her ‘ousting’ her kitchen help named Dilip for not appreciating her pulao, the saga continued as she demonstrated her recipe for an easy lemon pie. Kicking off the recipe by describing it as ‘easy, simple and fattening,’ Farah expressed her remorse at the absence of Dilip, after which she introduced her Food With Farah series.

Using a mix of digestive biscuits and ginger snaps to make the pie crust, she went on to crush them to a coarse powder – suggesting that the biscuits could be swapped with other options. The fun continued as she patted down the crushed biscuits in a baking pan and went on to combine the condensed milk and fresh cream in a bowl. Farah also cut up and squeezed the juice out of some lemons, interspersing it with comical sounds and flashbacks. Once she was ready with the pie filling after mixing in the lemon juice, she also took a moment to relish the leftover condensed milk inside the can.

Describing the leftover biscuit crumbs that she had set aside to garnish as rangoli, she sprinkled them over the filling and suggested placing the baking tray in the freezer for at least 3 hours before cutting it up and enjoying a slice. In a bid to ‘bring Dilip back,’ Farah enacted a welcoming ceremony before she served him a slice of the pie. Concluding the video with her staff member’s reaction to her creation, what happens next remains to be seen! Find the full recipe for Farah’s lemon pie below:

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  • ½ packet digestive biscuits
  • 3-4 ginger snaps
  • 2 tablespoons butter (optional)
  • 2 cans condensed milk
  • 1 cup fresh cream
  • Juice of 6 lemons


  • Combine the digestive biscuits, ginger snaps and butter (if using) in a blender and crush to a coarse powder.
  • Layer the mixture on the bottom of a baking pan and use your hands to press down for an even surface.
  • Mix the condensed milk and fresh cream in a bowl while you squeeze the juice from the lemons to add to the mixture.
  • Stir well to combine and pour it over the biscuit crust gently. Top off the pie with a few more biscuit crumbs and allow it to sit in the freezer for at least 3-4 hours. Slice and serve.