Cream Pie with Lemon

Tempo de preparo 6 hours
Rende até 1 pie of 23 cm
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Sobre a receita

This Lemon Cream Pie recipe was developed in our end-of-year recipes


  • Dough:
  • 200g Ground chocolate wafer
  • 100g Melted butter
  • 100g Melken Milk Chocolate
  • Cream:
  • 600g Condensed milk
  • 300g UHT milk cream
  • 100g Powdered milk
  • 12g Gelatin
  • 50g Water to hydrate
  • 5g Lemon zest
  • Roof:
  • 200g Dark Melken Chocolate
  • 100g Milk cream
  • 75g Bittersweet Melken Granules

Modo de preparo


1. Mix the already melted butter and Melken Milk Chocolate with the ground cookies and line the base
and the sides of a pie pan.
2. Refrigerate for 30 minutes.


1. Hydrate the gelatin for 5 minutes in the water.
2. In a mixer with a paddle attachment, add the condensed milk, the cream, the powdered milk, the lemon zest and finally the dissolved gelatin (10 seconds in the microwave) and mix everything very well .
3. Apply to the ready-made pie base and refrigerate for 4 hours.



1. Heat the cream and add the Melken Bittersweet Chocolate to emulsify into a ganache.
2. Cover the pie with the ganache and distribute the Granulé Melken Half Bitter over the surface.