Cream Cheese Lemon Pie
- two lemons, organic if possible
- three hundred g cheese at 40% fat (7.8% dry weight)
- twenty cl whip cream 30%
- three eggs
- two hundred g sugar
- four sheets gelatin
- Brown sugar
- for dough:
- two hundred forty g speculoos
- one hundred thirty g butter
- fifty g brown-sugar
This first step can be done the day before. Mix the speculoos biscuits and mix them with butter and sugar. Pour this “sand” into a pie mold (or into six small individual molds). Pack well and leave to set for two hours in the refrigerator.
At the end of this time, put the gelatin to melt in cold water.
Whip the very cold cream to whip it and set aside in the fridge. Meanwhile, beat the eggs with half the sugar (100 grams) until the mixture whitens and becomes foamy. Heat a little water (about two tablespoons in a saucepan) and melt the gelatine leaves in it. Immediately, quickly pour in the eggs/sugar, without ceasing to stir vigorously.
Adding fromage blanc then the whipped cream and spread this mixture over the base of the pie. Put back in the fridge.
Meanwhile, prepare the shredded lemon: take the zest from the lemons in thin strips and immerse them in a boiling syrup made up of the other half of the sugar dissolved in a glass of water and heated in a saucepan. Allow the lemon to color for a few minutes, watching. Remove the strips with a fork and place them on a sheet of parchment paper.
After the pie has been refrigerated for two hours, sprinkle the top with brown sugar and caramelize the sugar with a mini gas torch or under the oven grill, watching carefully. Last operation, place the lemon strips on the cake. Keep refrigerated until ready to serve.