Ingredients
Equipment
Method
For the crust:
- Crush the granola in a blender or food processor to a fine powder and place in a large bowl.
- Add the butter and mix with your hands or a spoon until you obtain a sandy dough.
- Place this dough in a circular pie pan or springform pan of approximately 20 cm in diameter and flatten with your hands or with the same spoon until a firm base is formed. Refrigerate while preparing the filling.
For the filling and topping:
- In a small saucepan, add the lemon juice with the lemon zest, sweetener, salt and cornstarch. Mix with a balloon whisk until everything is perfectly integrated and then place the pot over medium-low heat. Cook for 3-5 minutes, stirring with the same whisk, until a thick mixture forms.
- Remove the pot from the heat, pour this cream into a medium heatproof bowl and cover it with plastic wrap, which should touch the surface of the cream so that it does not crust. Refrigerate the cream for 15 minutes to cool and firm up.
- Separately, in a large bowl add the cream cheese with the vanilla extract and beat with an electric mixer or a balloon whisk for 1 minute to soften. Once cool, add the lemon cream and beat for 1 more minute until a smooth and homogeneous mixture is formed. Add the whipping cream and beat again for 2 minutes until stiff peaks form.
- Carefully pour this mixture into the pie base and spread it with a rubber spatula or spoon so that it is evenly spread over the entire surface. Cover the pie with plastic wrap and refrigerate for at least 4 hours or preferably overnight to firm up the filling. Once the pie is refrigerated, decorate with the whipped cream and lemon zest and it's ready.