1 tub cream cheese
(or cottage cheese - I use low fat)
250 ml fresh cream
150 ml lemon juice
(or lime juice, divided into two halves)
4 leaves gelatine
Mix all ingredients together and press into a large round pie dish.
Refrigerate while making the filling.
Soak gelatin in a large bowl of cold water until soften.
Heat up one half of the lemon/lime juice, then stir gelatin in until melted. Mix the other half lemon juice into gelatin mixture. Allow to cool slightly.
Beat together the condensed milk and cream/cottage cheese. Fold in the beaten cream.
Add the lemon juice mixture at once and beat well with electric mixer. It will turn thick immediately.
Pour onto prepared crust and flatten.
Refrigerate for 1 hour.
Once it has set decorate the top with sliced fruit or berries in season and pour a thin layer of cooled lemon jelly or jelly of choice over. (make the jelly with half the amount of water suggested on the package instructions).
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