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Print this Recipe    Frozen Lemon Pie

Pay Helado de Limon

150g ginger snaps
80g unsalted butte

Juice of two lemons
Rind of three lemons
1 tsp gelatine powder
150g greek yoghurt
150g double (heavy) cream
1 egg white
4 (100g) tbsps clear honey
225g cream cheese

1 egg white
1 tbsp caster sugar

Crumb the ginger cookies and melt the butter. Mix the cookie crubms
and the melted butter. Press the mixture into a 9 inch diameter
deep pie or flan dish. Chill in fridge for at least one hour or
in freezer for no more than 15 minutes.

Juice the lemons and warm the juice in a saucepan. Sprinkle the
gelatine over the warmed juice and stir until dissolved. Allow to
cool for 10 minutes.

Mix the yoghurt, cream cheese and honey together.

In a separate bowl, whip the cream lightly until soft peaks
begin to form.

In a separate bowl, whip the egg white until stiff peaks form.

Fold the whipped cream and beaten egg white into the yoghurt, cheese
and honey mixture. Stir in first the lemon rind and then the lemon
juice/gelatine mixture, taking care not to deflate the mix.

Pour into the crumb base and freeze (takes about four hours).
NOTE: This will not set! It must freeze like ice-cream!

Before serving, beat another egg white until stiff, adding the
spoonful of sugar and beating further until the egg white is glossy.
Spread this thinly over the pie filling and then place under a
heated grill for just as long as it takes to brown slightly. Remove
from heat and leave at room temperature for filling to soften for
10-15 minutes. Serve.


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