There cold lemon pie it is a perfect dessert for summer: without cooking, fresh and delicious. There recipe is easy and the result is very elegant. This dessert is a good idea to serve at the end of one dinner with family or friends.
Ingrediants
- 250 g of dry digestive biscuits
- 125 g of melted butter
- 715 g of white yogurt with lemon
- 300 ml of fresh cream
- 30 g of filtered lemon juice
for the base
for the stuffing
- grated zest of 1 organic lemon
- 60 g of powdered sugar
- 14 g of gelatin in sheets
- 40 ml of whole milk
- 1 large or 2 small organic lemon
- meringues
to decorate
If you are looking for a simple but refined dessert that pleases both adults and children, try the cold lemon pie. This summer dessert does not require cooking in the oven but a cooling time in the refrigerator. To make the dessert even more inviting, decorate it with lemon wedges and meringues as we show you in the steps of the recipe.
The cake consists of a biscuit base and a yogurt and lemon cream. The procedure is really very easy and within the reach of even the less experienced.
Our advice is to choose organic lemons of which you can also consume the peel without any worries.
If you like yogurt in a dessert version, don’t miss the 21 sweet and delicious recipes with yogurt.
If you are a lover of desserts with lemon, try the lemon tiramisu, a summer version of the Italian dessert par excellence and famous all over the world and if the heat is felt, here are our 30 best cold dessert ideas to try this summer .
OTHER DELICIOUS RECIPES: Lemon Delights, Lemon Meringue Tart with Fruit
How to prepare: Cold lemon cake
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
2 min
- Resting place
- in the fridge
- Rest time
-
5h
- Portions
-
8
How to prepare: Cold lemon cake
Start the preparation of the cold lemon cake from the base: finely chop the biscuits with the mixer, put them in a bowl and mix them with the melted butter. Alternatively, you can pulverize them with a meat mallet after having closed them in a food bag. Arrange the mixture to cover the bottom of a 22 cm diameter springform pan, leveling well with the back of a spoon. Place in the refrigerator until ready to compose the dessert.
Soak the gelatin in cold water for the time indicated on the package, about 10 minutes. In a bowl, whip the yogurt with the icing sugar, the cream, the lemon juice and its grated zest until the mixture is smooth. Place the milk in a saucepan and let it heat up. Add the well-squeezed gelatin and stir until dissolved.
Let it cool and add the mixture to the fresh cheese mixture, mixing well. Pour everything over the biscuit base, level and place in the refrigerator for at least 5 hours. After this time, decorate the surface of the cake with lemon wedges and meringues to taste.
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