Ingredients
1. Biscuit crust
2. 1 cup mari (or digestive biscuit or graham-cracker)crumbs
3. 2 tbsp powdered sugar
4. 1/4 cup butter,melted filling:
5. 1/2 cup sugar
6. 1 envelope (half tbsp)unflavoured gelatine
7. 1/4 tbsp salt
8. 1 cup milk
9. 2 eggs
10. 1 tbsp grated lemon zest
11. 2 cups creamed cottage cheese or soft home -made paneer made of whole fat milk
Method:-
1. Make biscuit crust by combining,in a small bowl, crumbs, sugar and butter.
Stir well with a fork to mix well.
2. Reserve 1/4 cup of crumb mixture for sprinkling later on top.spread the rest of the crumb mixture on the bottom and side of a 9-inch pie plate. Use the back of a metal spoon to press crumbs till the edges and on the sides. Refrigerate plate.
3. To make filling, combine milk, eggs, sugar, salt and gelatine in a small saucepan.
Cook on medium heat,stirring continuously with a metal spoon.
In about five min..the custard will thicken enough to coat the back of the spoon.
4. Remove from heat and stir in lemon peel.
Transfer to a large bowl and refrigerate for about 40-50 min..
It should become just solid enough to mound slightly when dropped from a spoon.
5. Add cheese.with electric hard mixture (or in large bowl of electric mixer)beat at high speed for three minutes,until light and fluffy.(if the mixture looks runny,refrigerate 10 min..)
6. Pour onto biscuit crust in pie plate. Sprinkle reserved crumb mixture on top, around edge of pie.
Refrigerate over night or for atleast 3 hours. Serve chilled.
1. Biscuit crust
2. 1 cup mari (or digestive biscuit or graham-cracker)crumbs
3. 2 tbsp powdered sugar
4. 1/4 cup butter,melted filling:
5. 1/2 cup sugar
6. 1 envelope (half tbsp)unflavoured gelatine
7. 1/4 tbsp salt
8. 1 cup milk
9. 2 eggs
10. 1 tbsp grated lemon zest
11. 2 cups creamed cottage cheese or soft home -made paneer made of whole fat milk
Method:-
1. Make biscuit crust by combining,in a small bowl, crumbs, sugar and butter.
Stir well with a fork to mix well.
2. Reserve 1/4 cup of crumb mixture for sprinkling later on top.spread the rest of the crumb mixture on the bottom and side of a 9-inch pie plate. Use the back of a metal spoon to press crumbs till the edges and on the sides. Refrigerate plate.
3. To make filling, combine milk, eggs, sugar, salt and gelatine in a small saucepan.
Cook on medium heat,stirring continuously with a metal spoon.
In about five min..the custard will thicken enough to coat the back of the spoon.
4. Remove from heat and stir in lemon peel.
Transfer to a large bowl and refrigerate for about 40-50 min..
It should become just solid enough to mound slightly when dropped from a spoon.
5. Add cheese.with electric hard mixture (or in large bowl of electric mixer)beat at high speed for three minutes,until light and fluffy.(if the mixture looks runny,refrigerate 10 min..)
6. Pour onto biscuit crust in pie plate. Sprinkle reserved crumb mixture on top, around edge of pie.
Refrigerate over night or for atleast 3 hours. Serve chilled.
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