Sweet, tangy, and creamy, this pie is perfect any time of the year.
Sweets: No-bake Lemon Pie
A cookie crust and a lemony filling combine to make this a truly satisfying dessert.
Equipment
- Mixer
- Blender or rolling pin
- Microwave
- Pie plate (removable bottom preferred)
Ingredients
Pie Crust
- 360 gr cookies (Maria, Vanilla, or Digestive)
- 180 gr butter, melted
Filling
- 15 gr unflavored gelatin
- 80 gr cold water
- 500 ml cream
- 400 gr condensed milk
- 180 gr lemon juice
- lemon zest
Topping
- ½ cup lemon juice
- 1 cup white sugar
- 1 tbsp corn starch
- 15 gr unflavored gelatin
- 80 gr cold water
Instructions
- Blend the cookies or crush them with a rolling pin to a flour-like consistency.
- Put the crushed cookies in a bowl and add the melted butter. Mix well.
- Line a pie plate with the cookie mixture and place in the refrigerator while you make the filling.
- Put the gelatin and cold water in a bowl and set aside.
- Beat the cream to stiff peaks and set aside.
- Mix together the condensed milk, lemon juice, and lemon zest.
- Warm the gelatin-water mixture in the microwave 20-30 seconds. Add the warmed gelatin to the condensed milk and lemon mixture. Add the beaten cream. Fold the mixture together carefully and slowly.
- Pour the mixture into the pie crust and refrigerate at least 6 hours. It's best to prepare the pie the day before serving.
- For the topping: mix lemon juice, sugar, and corn starch in a heavy saucepan. Place over low heat.
- Warm the gelatin-water mix in the microwave 20-30 seconds. Allow to cool, then add to the topping mixture. Mix well.
- Allow the topping to cool and then pour it gently over the pie filling. Allow to rest until set.
- Unmold the pie and serve.
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