Name: Fresh lemon pie without jelly
Prep time: 15 min
Cuisine: Italian
Ingredients: 200 g biscuits (Savoiardi); 1 cup fresh cream (liquid fresh cream 250 g); 2 cups ricotta cheese (500 g); 1/2 cup icing sugar; lemon juice; 1 cup milk; 3 tablespoons liqueur (limoncello); 1 tablespoon icing sugar; 1 cup water; 1/3 cup cornstarch; 1 lemon zest; 1 lemon juice; 1/2 cup sugar; 2 drops food color (yellow); 1 cup whipping cream

Today I want to introduce you a really easy and tasty sweet, fresh lemon pie without jelly. Such an easy and taste sweet to make it even without the need to turn on the oven. Jelly this time is not necessary. Elegant and with a great effect, it is perfect for birthdays, special occasions but also at the end of the meal. I assure to you that this sweets will make you a really great apparence. Fresh and golous. Try it and you will say I was right. Below the recipe.

DifficultyVery easy
CostVery cheap
Preparation time15 Minutes
Serving6
Cooking methodNo cooking
CuisineItalian

Ingredients

200 g biscuits (Savoiardi)

1 cup fresh cream (liquid fresh cream 250 g)

2 cups ricotta cheese (500 g)

¹/₂ cup icing sugar

lemon juice

For the wet

1 cup milk

3 tablespoons liqueur (limoncello)

1 tablespoon icing sugar

For the lemon jelly

1 cup water

¹/₃ cup cornstarch

1 lemon zest

1 lemon juice

¹/₂ cup sugar

2 drops food color (yellow)

For decoration

1 cup whipping cream

Tools

Steps

Let’s proceed with the making of our Fresh lemon pie without jelly.

First thing to do is to prepare the jelly. In a pot mix the sugar with the rice starch or if you don’t have it at your disposal use the cornstarch.

Add the water, grated lemon peel and mix it in a pot until it will be like a cream. Now take off the fire and add the lemon juice. In case it would be too liquid you should put the pot again on the fire. Let it cool and now you can pass to cook the fill. Sift the ricotta and add the powered sugar. With an electric whip start to work the ricotta until it will be a cream.

Add the fresh cream and assemble good your compound. Add half of the fresh jelly to your compound and mix it.

Now prepare the savoiardi wet. In a cup add the milk, a glass of limoncello and powered sugar.

Prepare a mold of 20 cm covered with baking paper.

Wet your savoiardi and cover the base and where it is necessary break a biscuit in order to fill the empty spaces.

Pour it on the cream and spread it with a spoon. Now put on other wet savoiardi and pour it other cream until everything will be over. Now pour the jelly and after some drops of yellow food coloring.

Put in the fridge for 4 hours.

Decorate with whipped cream puffs, pieces of lemon and serve your Whipped cream puffs