Lemon Cheese Pie

Ingredients for 1 servings:

• 250 g ladyfingers
• 100 g butter
• 60 g sugar
• 1 lemon(s), zest
• 250 g cream cheese
• 175 ml condensed milk, sweetened
• 2 lemons, grated zest and juice
• 300 ml sweet cream

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Finely crumble the ladyfingers. Melt the butter. Then mix both ingredients well. Lightly grease a 24 cm tart tin (with a removable base). Press the crumb mixture into the tin. Chill until ready to use. Heat 50 g of sugar with 60 ml of water in a saucepan until dissolved. Simmer in the lemon zest for 10 minutes. Remove from the pan, sprinkle with the remaining sugar, and let cool. Beat the cream cheese and condensed milk until creamy. Stir in the grated lemon zest and 6 tablespoons of lemon juice. Whip the cream until stiff and fold into the cream. Spread half of the mixture over the cake base. Fill a piping bag with the remaining cream and pipe on top. Garnish with the lemon zest. Chill for 1 hour before serving. Makes 12 pieces.