Lemon Pie on Chocolate Crust
by Tarla Dalal
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Added to 104 cookbooks
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Light and fluffy lemon pie is set on a crunchy chocolate crust. Garnish this pie with layer of sweetened cream and a slice of lemon for an added effect.
- Lightly toast the cornflakes and crush. Add the almonds and raisins and keep aside.
- Melt the chocolate in a pan over a slow flame till it resembles a sauce.
- Add this to the toasted cornflakes mixture and mix well.
- Pour this into a 150 mm. (6") diameter loose bottomed pie-dish.
- Level the crust using the back of a katori.
- Refrigerate till it sets.
- Whisk the cream in a bowl till soft peaks form and keep aside.
- Combine the agar-agar and water in a pan and melt over a slow flame till it is smooth.
- In a bowl, mix together the lemon rind, lemon juice, vanilla essence, condensed milk and colour and mix well.
- Slowly add the warm agar agar solution, mixing well so that it does not form lumps.
- Add the fresh cream and fold lightly into this mixture.
- Pour into the set chocolate crust and refrigerate for at least an hour.
- Garnish with swirls of whipped cream, lemon slices and mint leaves and serve chilled.
Nutrient values (Abbrv) per serving
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