Tuesday, May 19, 2009

White chocolate and lemon pie

Trying not to pay attention to the fact that the first May half is already gone and it's still very cold, I've decided to make this refreshing white chocolate and lemon pie. No oven is required and you make it in no time. The downside is you have to cool it for at least four hours, so yes, you have to plan ahead. I skept this last step. I had to take a short cut: I simply put it in the freezer. Bless technology.

White chocolate and lemon pie
Adaptaded from my recipes.com


Para la crust
  • 100 gr. butter
  • 200 gr. digestive or digestive like cookies
  • 310 gr. white chocolate
  • 250 gr. whipping cream
  • 1 tablespoon souer cream (add some lemos drops to whipping cream)
  • 1 teaspoon lemon zest
  • 80 ml. feshly squeezed lemon juice
  • one medium lemon, in thin slices
  1. Chop cookies very fine. Melt butter. Mix butter and cookies. Set aside.
  2. Grease and line (bottom and wall) a round cake form with 23 cm diameter. Press cookie dough in the bottom, trying to get an even layer.
  3. Let's make the filling: in a pan put the whipping cream and the chocolate in chunks. PUt it over medium fire and stir constantly until chocolate has disolved completely. Pull away from heat.
  4. Add zest, juice and souer cream. Stir. That's it.
  5. Pour filling over the crust and let it cool in the fridge for at least four hours.
  6. Once the filling is set, slice lemon, make a cut in each slice. Arrange them on the pie artistically (not like me).
  7. Serve cold.