and there is almost no baking involved.
the perfect pie for a spring picknick!
Step 1: What You Will Need
- 300 g plain dry butter cookies (butterkekse in german)
- 100 g butter
- some sliced almonds
for the lemon cream
- 200 g cream cheese
- 150 g quark, if not available just use more creamcheese...
- 150 ml cream
- 1 vanilla pod
- 5 leafs of gelatin
- 1 package of sahnesteif, this is a powder made from modified starch that helps to keep whipped cream stay whipped, if you can't find it, just do it whitout
- 2 organic lemons
for the topping:
- 400 g raspberries, fresh or frozen
- more sliced almonds
Step 2: Make the Crust
crush the cookies into tiny crumbs and put them in a bowl. melt the butter and mix with the crumbs. press the crumb-mixture into a pie pan, or if, like me, you don't have a pie pan use another kind of cake pan, like a spring form or so. around the bottom press the crust about 2-3 cm high along the sides of the pan. sprinkle the crust with sliced almonds.
but the crust into the oven for about 15 minutes and bake until crust and almonds are golden brown. if you don't have an oven, you could also skip the baking, but i recommend it because it makes the crust a lot crispier.
let the crust cool down completely.
Step 3: Make the Lemon Cream Filling
soak the gelatin leaves in cold water. juice one of the lemons and bring the juice almost to the boil, take it away from the heat and then whisk in the drained gelatin leaves. when the gelatin is dissolved add one spoon of the cream mixture to the gelatin and mix well. the transfer the gelatin mixture to the rest of the cream and mix well, then put in the fridge.
whip the cream with the sahnesteif and once the lemon cream mixure starts to harden fold the whipped cream into it. spread the cream evenly on the crust and then refrigerate for 1 or 2 hours.
Step 4: The Topping
now mix the rest of the raspberries with the sauce, if you're using frozen raspberries it is better if the mixed in raspberries are still frozen, because they will bruise less.
spread the raspberry-mixture on top of the pie.
in a dry pan, toast some more sliced almonds until golden brown and sprinkle on top of the raspberries.
if you are using frozen berries let the pie stand until the berries are thawed, otherwise you can start eating straight away.
Step 5: Enjoy!
enjoy your wonderful pie!