Today let´s cook a refreshing lemon pie.
You can also opt for a lemon cheesecake, whichever you prefer.
Ingredients
Crust:
1 package digestive biscuits
75 gr butter
a squirt of milk
Filling:
2 lemons
3 leaves of neutral gelatin
300 gr sweetened condensed milk
400 ml cream
(200 gr Philadelphia for Lemon cheesecake)
Recipe
Zest one lemon and make a juice with the two of them.
Put the gelatin leaves into the lemon juice and microwave for 1 or 2 minutes.
Place biscuits in a zip-top plastic bag and smash to crumbs using a rolling pin (or step on the bag).
Place the crumbs into the mixing bowl with the lemon zest and add melted butter (melt it in the microwave). If you need more liquid, add a squirt of milk and keep stirring until you get the dough.
Press the dough into a 20 cm round pan, making sure that the finished edge is flat. Chill it until firm (25 minutes in the fridge or 10 minutes in the freezer).
In a different bowl add the cream with the condensed milk and the previous lemon juice with the gelatin. Use an electric whisk to beat all. (If you want to make lemon cheesecake, then add 200gr of Philadelphia to the previous mixture).
Transfer this creamy mixture to the biscuit base and refrigerate for at least 4 hours.
I have decorated my lemon pie with some chocolate syrup.
