Lemon No-Bake Pie

Refreshing, summery, with a bright aroma and taste of lemons! A no-bake pie will help out those with a sweet tooth in hot weather when you don’t want to turn on the oven. The cookie base is prepared in a matter of minutes. Lemon custard complements sweet cookies perfectly. And what a aroma there is throughout the house!
cook time: 2h
Noah Merrick
Lemon No-Bake Pie

Nutrition Facts (per serving)

269
Calories
16g
Fat
28g
Carbs
4g
Protein

Ingredients (8 portions)

The basis:

Cookie 300 g
Butter 150 g

Lemon curd:

Sugar 300 g
Butter 100 g
Lemons 6 pc
Eggs 6 pc
Potato starch 1 tbsp
Water 1 tbsp

Recipe instructions

Step 1

Step 1
How to make a pie without baking? First, prepare the ingredients for the base. You can use any sugar or biscuit cookies. I have chocolate, but regular light will do. Choose high-quality butter with a pleasant aroma.

Step 2

Step 2
Break the cookies into pieces. Grind in a blender until fine crumbs.

Step 3

Step 3
Melt the butter over low heat and cool to room temperature.

Step 4

Step 4
Pour the melted butter into the cookies and stir until you have a moist crumb.

Step 5

Step 5
Pour the resulting crumbs into a springform pan or cooking ring (⊘ 20-22 cm). Depending on the diameter of the pan, your cake will be taller or shorter. First form sides 2-4 cm high. Then form the bottom from the remains of the cookies. Place the mold in the refrigerator.

Step 6

Step 6
Now prepare the lemon curd. If you have large lemons, you can take 4-5 pieces. Adjust the amount of sugar to your taste.

Step 7

Step 7
Dissolve starch in cold water. If you wish, you can use more starch if you need a thicker cream.

Step 8

Step 8
Wash the lemons thoroughly, brush and dry. Using a grater, remove the yellow zest from all the lemons, being careful not to touch the bitter white layer.

Step 9

Step 9
Cut the peeled lemons in half and squeeze the juice out of them.

Step 10

Step 10
In a bowl, combine sugar, juice and zest of lemons. Leave the mixture for 15 minutes. This is necessary for the zest to release its aroma.

Step 11

Step 11
Break the eggs into a saucepan and beat lightly with a whisk until the whites combine with the yolks. Pour the sugar-lemon mixture through a sieve, cutting off the zest.

Step 12

Step 12
Stir the egg-lemon mixture and place the saucepan over medium heat. Add butter and bring to a boil, stirring constantly. Cook until thickened, continuing to stir so that the cream does not burn on the bottom.

Step 13

Step 13
While stirring, pour the diluted starch into the curd. Continue cooking until very thick. If you wish, you can add gelatin (1 tsp) pre-diluted in a small amount of water to the cream. Then the cream will be denser and more stable and will not spread when cutting the pie. Remove the saucepan from the heat. Let the lemon curd cool slightly.

Step 14

Step 14
Pour the lemon curd over the cookie base. Let the pie cool at room temperature. Then put it in the refrigerator overnight.

Step 15

Step 15
Remove the cooking ring before serving. Cut the pie into pieces. Bon appetit!

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