Lemon Pie on Chocolate Crust
by Tarla Dalal

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.

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Lemon Pie on Chocolate Crust recipe - How to make Lemon Pie on Chocolate Crust

For the chocolate crust
1 1/2 cups corn flakes
2 tbsp raisins (kismis)
1 cup chopped chocolate

For the lemon filling
5 gms (1/2 packet) agar-agar
1/2 cup water
1 tsp lemon rind
2 tbsp lemon juice
1/2 tsp vanilla essence
1/2 cup condensed milk
a few drops lemon yellow colour
1 cup (100 grams) fresh cream

For the garnish
1/2 cup whipped cream
lemon slices
mint sprigs

Method

For the chocolate crust

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.

For the lemon filling

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.