No Bake Lemon Pie
What you will need
125 g crispy cookies
80 g unsalted butter
1 Tbsp (15 ml) brown sugar
a pinch of salt
2 lemons
370 g condensed milk
½ cup (120 ml) milk
4g gelatin
200 ml cream
1/2 cup (120 ml) powdered sugar
(Nutritional facts 354 calories, 16.42 g fat, 50.36 g carbohydrates, 3.64 g protein, 25 mg cholesterol, 193 mg sodium)How to cook
1
2
Most any crispy cookie should work really. Graham crackers work great, or vanilla wafers. Crush them to a powder.
3
Add the butter, salt and brown sugar. Mix by hand to form a crumbly dough.
4
Spread the crust out in a pan that's been lightly greased with butter. If you don't have a springform pan, a simple pie dish will work fine.
5
Grate the zest from the lemons into the condensed milk. Then, squeeze the juice from both lemons into the condensed milk Mix well.
6
Whisk a packet of gelatin into the milk over medium heat until dissolved.
7
Whisk the milk, with the dissolved gelatin, into the condensed milk.
8
Whip the cream to soft peaks, then whisk it into the milk and lemon mixture.
9
Add the sugar and mix well.
10
Pour the lemon cream over the crust.
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Set it in the fridge to chill for at least 3 hours.
12
Gently separate the rim of the cake from the mold and remove the rim. Or, if you used a pie plate, it's ready to serve.
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