Lemon Ice Cream Pie

300g (10.5 oz) of butter cookies

120g (4.2 oz) of melted butter

200ml (6.8 fl oz) of very cold heavy cream

400g (14 oz) of white cheese (quark or ricotta can be used as substitutes)

80g (2.8 oz) of sugar

Juice of 1 lemon

Zest of 2 lemons

Juice and zest of 1 lime (green lemons)

For decoration:

A few lemon slices

A bit of lime zest

Prepare the Crust:

Place the butter cookies in a blender and blend until they turn into a powder. Add the melted butter and blend again. Line the bottom of a 24 cm (9.5 inch) round cake pan with parchment paper and pour the cookie mixture into it, pressing it firmly into the bottom and up the sides using a glass. Set aside in the freezer.

Make the Filling:

Whip the heavy cream to stiff peaks using a mixer. Add the white cheese, sugar, and the juices and zests of the lemons and lime. Gently mix until the mixture is smooth and homogeneous.

Remove the tart crust from the freezer and spread the lemon filling over it. Return to the freezer and let it cool down for at least 6 hours.

Serve: Take the tart out of the freezer 15 minutes before serving. Before serving, place a few lemon slices and some lime zest on top for decoration.