1 single pie crust, baked
1 cup sugar
2 tbsp cornstarch
1 1/2 tbsp flour
1 cup water
2 egg yolks, beaten
1 tbsp butter
1/2 tsp grated lemon peel
1/4 cup lemon juice
1 cup white chocolate chips, -or- white baking bar
250 g light cream cheese
1/2 cup whipping cream, whipped
1 tbsp sliced almonds, toasted
Directions
In microwave-safe bowl, combine sugar, cornstarch and flour.
Gradually stir in water until smooth. Cook on High in microwave oven
until mixture boils, stirring several times. Reduce heat; cook 1
minute. Remove from oven. Stir about 1/4 cup hot mixture into egg
yolks; blend well. Add yolk mixture back into hot mixture; stir well.
Cook on High in microwave until mixture bubbles, stirring 2-3 times.
Remove from the oven; stir in butter, peel and juice. Transfer 1/3 of
lemon mixture to small bowl. Immediately add white chocolate chips
and stir until melted. In food processor bowl, beat cream cheese
until smooth. Add melted chocolate chip mixture and mix to blend.
Spread over bottom of cooled crust. Spoon lemon mixture over cream
cheese layer. Refrigerate 2 to 3 hours to set. Pipe whipped cream
over pie and garnish with toasted almonds before serving. Serves 8-10.
Servings: 8 servings
Lemon Truffle Pie Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Fruit; Pie
The History of Recipes
Written cooking instructions as an idea can be tracked back into history, in fact as far back into history as the Egyptians, and maybe even further. Having said that, mostly, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered, according to academics are a few clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, there were a couple of interesting books published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that is served today, but rather accounts of the types of food eaten by the rich and wealthy people of that time. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from the holy lands, including coriander, parsley, basil and rosemary. These new culinary innovations was responsible for a torrent in cookery books, the majority of which still exist in private libraries. For the next few years, the upper-class families of the West competed with each other to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and recording recipes of the day. The introduction of the TV brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Lemon Truffle Pie recipe.
