Sometimes, you are browsing the internet for no particular reason, not looking for anything specific, but you find something wonderful just the same. That was the case with me a couple of days ago – aimless net surfing led me to this recipe for lemon ice cream pie, that promised to be extremely easy to make, smooth and creamy without the use of eggs. The pictures and the description tempted me, and I knew I had to try it out at home. I went on to do just that yesterday, and love happened instantly. Everyone in the family loved it, and the pie got polished off in no time at all. As promised, it turned out smooth and creamy and lemony and sweet and delicious.
The recipe that I have linked to here is a modified version of another one, which in turn is a modified version of yet another one, which again is a modification of another one. I very, very slightly modified the Cookaroo recipe, according to my tastes and preferences.
Here is the recipe I followed.
Ingredients (for about 6 servings):
For the crust:
10 Marie biscuits (I used Marie Lite)
4 tablespoons sugar
5 tablespoons unsalted butter
For the ice cream:
200 grams sweetened condensed milk
1 tablespoon powdered sugar
A pinch of salt
About 1/2 cup lemon juice
About 1 tablespoon freshly grated lemon zest (from 3 lemons)
200 ml fresh cream (I used Amul cream)
1. Grind the biscuits and the sugar in a mixer to a powder. Take the powder in a mixing bowl and add the butter (in softened form, not melted completely) to it. Knead into a dough.
2. Press the dough all over the bottom and sides of a pie dish. (I don’t have a pie dish, so I used an ordinary baking dish.)
3. Preheat the oven at 200 degrees for about 10 minutes. Then, put the pie dish in and bake the dough for about 15 minutes at about 160 degrees. The crust should be brown and a bit hardened. Take care to ensure that the crust does not get burnt, though. Let the crust cool off a bit while you prepare the ice cream.
4. For the ice cream, just mix together all the ingredients listed for the same in a mixing bowl. Whisk well till it is a bit heavy.
5. Pour the whipped mixture into the pie crust. Cover the pie dish and let it sit in the freezer for 2-3 hours, till it is completely set. Make sure that your freezer temperature is on high.
6. When you wish to serve the ice cream pie, take it out of the freezer and let it thaw for about 5 minutes. Cut into pieces and garnish with more freshly grated lemon zest before serving.
Yumminess par compare this is! Do try it out too, some time.