Ingredients:

  • 150g butter
  • 200g butter cookies
  • 150g + 2 tablespoons California walnuts
  • 400g sweetened condensed milk
  • Grated peel of 2 organic lemons
  • Juice of 1 lemon
  • 1 sachet of powdered dessert sauce “vanilla flavor” (without cooking)
  • 500g whipped cream
  • 1 tablespoon sugar
  • Oil for the pan
  • Baking paper

Preparation:

  1. Melt butter in a small saucepan. Finely chop the cookies and 150g walnut kernels, and mix with the butter. Grease a tart pan (24 cm diameter; 5 cm high; raised bottom) with oil. Pour in crumb mixture and press down to form a flat bottom and sides. Refrigerate.
  2. Mix condensed milk with lemon juice and lemon zest, except for about 1 teaspoon for topping. Stir vigorously with the powdered dessert sauce for about 1 minute. Whip 300g cream until stiff and fold in. Pour the cream into the pan and spread. Refrigerate for approx. 2 hours.
  3. Coarsely chop 2 tablespoons walnut kernels and roast in a pan without oil. Sprinkle with sugar and let caramelize. Remove, spread on a piece of baking paper, and let cool. Remove the cake from the pan and place on a cake stand. Whip the remaining 200g cream until stiff and spread loosely on top of the pie. Sprinkle remaining walnut kernels and lemon zest on top. Refrigerate until ready to serve.