We transform the lemon meringue pie into a no-bake pie, and lightened as much as possible! No-bake tart base like a cheesecake but lighter (tip: we mix rusks and shortbread… too well!), Lemon curd, or lemon cream, without butter… and finally whipped cream infused with basil. A killer, ultra fresh, tangy, it feels good. In addition, you can add fruit (strawberries, raspberries, mango ...) to make a big cake. Also available, my vegan lemon meringue pie recipe
*List of ingredients :
°200 g of shortbread cookies, or 100 g of cookies and 100 g of rusks or breadcrumbs
°50 g of melted butter or coconut oil or margarine.
°4 organic lemons (150 ml of juice + zest)
°3 eggs
°1 tsp. tablespoons of cornstarch or potato starch or flour
°120 g sugar
°150 g of 30% liquid cream
°150 g of mascarpone
°3 tbsp. tablespoon of sugar
°A few basil leaves
* Recipe steps :
Mix the biscuits / rusks with the butter or coconut oil, then distribute the mixture in the bottom of a pie mold or circle (mine is 20 cm) and press down with a spatula or cookie cutter, set aside in the fridge
Take the juice of the lemons (150 ml) and the zest of 2 lemons, and heat in a saucepan
Meanwhile, whisk the sugar, whole eggs and cornstarch in a bowl, then pour the hot lemon juice over it gradually, whisking
Return everything to the saucepan and thicken over medium heat, stirring well. Set aside to cool
Whip the cream and the mascarpone with the 3 tbsp. tablespoon of sugar and a little zest of cirton, to obtain a thick whipped cream. You can infuse the cream the day before by bringing it to a boil, putting a few basil or verbena leaves, and allowing it to cool completely.
Assemble the tart by distributing the lemon cream on the biscuit base, and decorating with a pastry bag with the cream, arrange a few basil leaves
Enjoy !
