- 700 gram plain quark
- 3 limes
- about 200 gram dry cookies (such as graham crackers)
- 75 gram dairy butter
- 6 gelatin leaves
- 170 gram condensed milk (sugared)
Kitchen equipment needed
- food processor, blender or rolling-pin and ziplock bag
- small sauce pan
- spring form (24 cm – 9.4 inch)
- medium-sized bowl
- large bowl
Preparation — 15 minutes
CRUSH the cookies, you can use a food processor or blender or a rolling-pin. If you’re using a rolling-pin it’s best to add the cookies to a ziplock bag to keep your kitchen clean. MELT the butter and stir the butter and cookies together. COAT a spring form with butter and line the bottom with parchment paper if you want. DIVIDE the cookie crumbs over the bottom to create a cookie pie crust.
GRATE the peel of the limes and SQUEEZE the juice the 2,5 limes in a small saucepan and heat it on low heat. SOAK the gelatin leaves in cold water for a few minutes. SQUEEZE as much water as possible from the gelatin leaves and dissolve them in the lime juice.
Finishing the lime quark pie — 5 minutes + waiting time
STIR the quark and condensed milk until you’ve reached a smooth mixture. ADD the lime mixture and divide over the cookie pie crust. REFRIGERATE the pie for at least 2 hours, or until completely set. GARNISH with the leftover half a lime. Enjoy!