Hello everyone, I hope you are all well. I’m so happy to see readers from all over the world checking in since I started publishing my posts in English.
A warm welcome to all of you!
Today’s temptation is a fresh and delicious Oreo Lemon Pie, which also happens to be very easy to make.
The flavor is amazing, and it’s fun to create a really good pie.
This pie has an Oreo crust with a luscious lemon filling, topped with whipped cream and colorful sprinkles.
Here is the recipe, enjoy.
Oreo Lemon Pie
- For the Oreo crust:
- 6 oz. (170 g) Oreo cookies, filling removed
- 5 tablespoons (70 g) melted butter, still warm
- 3 tablespoons regular sugar
- For the Lemon filling:
- 1 quantity Lemon Curd
- 2 1/4 cup (500 ml) heavy cream
- 2 tablespoons gelatin powder + 2 tablespoons cold water
- For the topping:
- Angel Feather icing or whipped cream + 3 tablespoons sugar
Use a 10-inch (26 cm) pie dish and spray with non-stick baking spray.
Preheat the oven to 350 ˚F (180 ˚C)
Finely crush the Oreo cookies.
Put the crushed cookies, melted butter and sugar into a bowl and mix until well blended. Press the mixture into the base and sides of the dish.
Place in the freezer for 15 minutes, then place in the preheated oven for 15 minutes. Leave to cool completely.
Put 2 tablespoons gelatin in a little bowl with 2 tablespoons cold water. It’s important that the water is cold.
Leave to set slightly while you whisk the heavy cream until very soft peaks form. Place the gelatine in the microwave for 30 seconds until melted and pour it into the whipped cream.
Whisk some more, the cream will start to set very quickly. Do not overmix.
Make one portion lemon curd as described here.
Carefully fold it into the cream.
I like to add a drop of yellow food coloring paste to give the cream a pale yellow color.
Ready to fill the Oreo crust.
Place in the fridge to chill for 5 hours, or preferably overnight.
When you are ready to serve, whip 1 1/4 cup (300 ml) heavy cream with 1 tablespoon sugar, or make the angel feather icing.
Spread out on top of the lemon filling.
Decorate with colorful sprinkles.
So incredibly good, and so easy to make.
Dette så sykt godt ut. Må definitivt prøves!
Jeg har laget lemon curd etter oppskrifta i Manuelas Diner, og den gir jo ganske mye mer enn oppskriften du linker til her… Hvor mye lemon curd bruker du i dl/annen måleenhet?
Cirka 5 dl Merete
iv been following you on instagram and totally love the stuff u bake, they so easy to make. though i would love for some of the old recipies to also be in english, especially the frostings. keep up the good work. much love all the way from south africa!
I believe that “liquid glucose” is not available outside Europe under that name… I used corn syrup which is supposed to be it’s equivalent for the Angel Feather Icing and it turned out AMAZINGLY! Just a tip to those whom cannot find “liquid glucose”. (:
I used the right ingredients, but I didn’t had enough Oreo crust for the sides of the pie. I hope only a base will be enough to hold my pie together. Haha, thank you, Manuela for again sharing another beautiful recipe with the world.
Love from Belgium!