- Light & Sweet
- Desserts
- Vegetarian
- Prep 30 min
- Serves 8 slices
A pale, round pie that glows like a full moon on a warm evening. A crisp buttery base holds a cool white chocolate and lemon cream, and the top is dusted with sugar for a silvery finish. It sets in the fridge, so it is made the day before and needs no oven for the filling.
Ingredients
- 200 g shortbread biscuits, finely crushed
- 90 g butter, melted
- 300 g good white chocolate, chopped
- 300 ml double cream
- 250 g mascarpone
- Zest of 1 lemon and 2 tbsp lemon juice
- 1 tsp vanilla extract
- A pinch of salt
- Icing sugar, to dust
- Whipped cream or fresh berries, to serve (optional)
Method
- Mix the crushed biscuits with the melted butter until it looks like wet sand. Press firmly into the base and up the sides of a 23 cm pie tin. Chill for 30 minutes.
- Heat 100 ml of the cream until steaming, but not boiling. Pour it over the white chocolate and leave for 2 minutes, then stir until completely smooth. Let it cool to room temperature.
- Whisk the mascarpone with the lemon zest, lemon juice, vanilla and salt until smooth, then stir in the cooled chocolate.
- Whip the remaining cream to soft peaks and fold it gently into the chocolate mixture.
- Spoon the filling into the chilled base and smooth the top. Chill for at least 6 hours, ideally overnight, until firm.
- Just before serving, dust generously with icing sugar. Slice with a hot, dry knife.
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