- 700 gram plain quark
- 2 lemons
- 6 gelatin leaves
- 350 ml heavy cream
- 150 gram sugar
- 2 sachets of vanilla sugar
- 1 package of dry cookies (about 200 gram)
- 60 gram dairy butter + extra
- 1/2 recipe for mini meringues
Kitchen equipment needed
- 2 small saucepans
- citrus grater
- citrus juicer
- spring form (26 cm – 10 inch)
- parchment paper
- food processor, blender or zip-lock bag and rolling-pin to create cookie crumbs
Preparation — 20 minutes
Start with the meringues, or use store-bought mini meringues. LINE the bottom of the spring form with parchment paper and coat the sides with butter. MELT about 60 gram of butter in a small saucepan. CREATE cookie crumbs using a food processor, blender or rolling-pin. If you’re using a rolling-pin, it’s best to add the cookies to a zip-lock bag. COMBINE the cookie crumbs and melted butter and DIVIDE them over the bottom of the spring form. REFRIGERATE while you create the quark filling.
GRATE the peel of the lemons and then juice them. SOAK the gelatin leaves in cold water and meanwhile heat the lemon zest and juice in a small saucepan. SQUEEZE the water from the gelatin leaves, DISSOLVE them in the lemon juice and set aside.
Finishing the lemon and meringue quark pie — 15 minutes + waiting time
WHIP up the heavy cream until it’s about the thickness of yogurt. Gradually ADD the sugar and vanilla sugar. ADD the quark and lemon mixture and STIR until it’s smooth. DIVIDE the filling evenly over the cookie crumbs bottom. REFRIGERATE for at least 2 hours.
DIVIDE the meringues over the quark pie and serve immediately. Enjoy!