More than ever this year, spring is a sign of renewal, bearer of life and hopefully of good news and gathering after these long and painful months! And, what better way to celebrate spring than with a fresh, colorful and tasty recipe? That’s the idea behind this revisited lemon pie! On the menu? A crispy cereal cookie with a hint of coconut. A base of lime, condensed milk and Greek yogurt. And finally, a cloud of tangy lightness… Tempting, isn’t it?
Less is more
You have already started the “bikini operation” for this summer and don’t know if you can let yourself be tempted by this sweetness? The answer is YES! Less butter than in a traditional lemon pie, no sugar and above all the secret slimming ingredient: Greek yogurt. In two words: fewer calories and more pleasure! One portion of this pie represents 380 calories, which is still decent.
My Sweet Tip: You can still lighten this recipe by making only the stuffing and the creamy cloud (without cookie), which will allow you to considerably reduce the caloric addition! In this case, just pour the stuffing into ramekins and follow the rest of the recipe as for the cake.
Recipe: Light Lime and White Chocolate Pie
For a 33 cm long rectangular mould
Preparation time: 50 min
Rest : 15 min + 120 min
Cooking time: 12 min + 12 min
Ingredients
For the biscuit :
- 200 g of cereal cookies (Digestive type)
- 80 g butter
- 35 g grated coconut
- 50 g white chocolate
For the creme :
- 240 g sweetened condensed milk
- The zest of 4 untreated limes
- 3 egg yolks
- 90 g Greek yogurt
For the chantilly :
- 5 dl full cream
- 0.8 dl lime juice (2 lemons)
- 60 g Greek yogurt
For the decoration :
- A few lime wedges
- A little lime zest
- A little grated white chocolate
For the biscuit :
- Preheat the oven to 180 degrees (rotating heat).
- Melt the butter over low heat in a small saucepan.
- Finely mix the cookies and the white chocolate. Incorporate the coconut then the melted butter. Mix well.
- Press into the bottom of a pie tin and create a rim. Place small baking balls in the bottom to prevent the cookie from swelling during baking.
My Sweet Tip: If you don’t have any baking balls, bake the cookie as it is and flatten it with a spoon (if the bottom has risen during baking). - Bake in the oven for 12 min.
- Leave to cool for 15 min.
For the insert :
- Wash the limes and remove their zest.
- Whisk all ingredients in a bowl until smooth.
- Pour the filling over the cookie and bake in the oven for 12 minutes (the mixture should be firm but slightly soft in the middle).
- Remove and leave to cool.
- Keep in the refrigerator for at least 2 hours.
For the chantilly :
- Whip the cream into whipped cream.
- Add the yoghurt and lemon juice and stir gently so as not to “break” the whipped cream.
- Spread over the pie with two tablespoons.
Decorate with lemon wedges and zest and white chocolate shavings. Enjoy your meal!