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Lemon pie with ganache

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Lemon pie with ganache

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Tempo de preparo

50 min(s)


10 servings


  • wafer | 200 g
  • Butter | 4 tablespoon
  • Condensed milk | 1 can(s)
  • Canned cream | 2 unit(s)
  • Unflavored Powdered Gelatin Packet | 1/2 tablespoon
  • Water to dissolve gelatin | 5 tablespoon
  • Lemons | 2 unit(s)
  • Chocolate | 200 g


  1. Grind the cornstarch in a blender until it turns into a flour. In a bowl, place the cookie flour and mix with the butter at the point of ointment, until it becomes a wet dough.
  2. Pour into a removable or refractory dense form, making a compact base on the bottom and sides.
  3. Place the base in a preheated oven at 180° for 8 minutes. Remove from the oven and put in the fridge.
  4. Dissolve half a packet of unflavored gelatin with 5 tablespoons of water and set aside.
  5. In the blender, beat the condensed milk with 1 box of the cream and the lemon juice.
  6. Take the gelatine that hydrated, microwave for a few seconds, or in a sea bath until it melts and hit the blender with the other ingredients.
  7. Pour this white cream into the dough and take it to the freezer to freeze for 1 hour.
  8. For the ganache, melt the chocolate and mix a box of cream until smooth.
  9. Pour the ganache over the iced lemon cream, spread it evenly and put it in the fridge for 2 hours. Decorate to taste.

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