Lemon Cloud Pie

Crush 200 g of cookies into fine crumbs and mix thoroughly with 100 g of melted butter. Press the mixture firmly into the bottom and up the sides of a 23 cm (9 in) pie dish. Refrigerate while you make the filling.

In a large bowl, beat 250 g of softened cream cheese with 400 g of sweetened condensed milk until perfectly smooth. Add 120 g of fresh lemon juice and the zest of 1 lemon, and beat gently.

In a separate chilled bowl, whip 240 g of cold heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture with a spatula.

Pour the filling into the chilled crust and smooth the top. Refrigerate for at least 6–8 hours, preferably overnight, until completely set.

Before serving, decorate with whipped cream swirls, lemon slices or a sprinkle of lemon zest. I used lemon pieces and sprigs of rosemary.

Enjoy this perfect spring dessert! 💛