This lemon pie dessert has a wonderful taste twist. The lovely soft lemon pie has a delicate creamy top and crunchy chocolate base. A forkful of the pie coats the mouth with the creamy lemon pie filling leading on to a yummy chocolaty crunch full of dried fruit.
Heat a pan and toast the cornflakes lightly. Remove cornflakes from pan and let them cool for 30 seconds. Crush the toasted cornflakes and place them in a bowl. Add the raisins and almonds to the crushed toasted cornflakes.
Turn on the stove in low flame to heat the pan and melt the chocolate pieces slowly over hot water. Once the chocolate turns sauce-like, transfer it to a bowl. Mix the chocolate sauce with the toasted cornflakes and dry fruit.
Place the chocolate crust mixture in the pie dish. Level the mixture evenly using a wooden spoon to form a nice base. Place in the refrigerator for 30-60 minutes to set.
Making the Whipped Cream
Take a bowl, place the cream and whisk it until soft peaks are visible. Set aside.
Prepare the Agar Agar
Heat a pan over low flame. Add the water and agar-agar in the pan. Let the agar-agar melt and blend with the water to form a smooth texture. Turn off stove.
Make the Lemon Filling
Add all the lemon juice, lemon rind, vanilla essence, condensed milk in a bowl and mix well. Then add the warm agar-agar solution very slowly to the mixture. Mix well so that there are no lumps.
Add half of the whipped cream. Fold the cream delicately to the mixture using a spatula. Save rest of the whipped cream for garnishing.
Take out the set chocolate crust from the fridge. Pour the lemon filling on top of the chocolate crust. Level out evenly using a spoon. Place the pie dish again in the refrigerator for an hour or more.
Take out the lemon pie from the fridge. Cut a nice triangle-shaped slice of lemon pie and place on the plate. Fill the piping bag with the whipped cream. Pipe tiny stars all over the lemon pie slice! Add a lemon slice and mint sprig in the middle. Serve cold.
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