Filling
1 1/2 cups of skimmed milk
1/4 cup of cornstarch
2 1/2 tablespoons of all-purpose flour
1 beaten egg
1 tablespoon of grated lemon zest
1/2 teaspoon of vanilla extract
3 red plums, pitted and sliced
Crust
20 crushed cookies
3 tablespoons of light margarine
3 tablespoons of water
To dust
1 tablespoon of cornstarch
Topping
1/4 cup of water
1/2 teaspoon of unflavored gelatin
1 tablespoon of cornstarch
Garnish
Removable non-stick pan with a 9-inch diameter
Filling
1 1/2 cups of skimmed milk
1/4 cup of cornstarch
2 1/2 tablespoons of all-purpose flour
1 beaten egg
1 tablespoon of grated lemon zest
1/2 teaspoon of vanilla extract
3 red plums, pitted and sliced
Crust
20 crushed cookies
3 tablespoons of light margarine
3 tablespoons of water
To dust
1 tablespoon of cornstarch
Topping
1/4 cup of water
1/2 teaspoon of unflavored gelatin
1 tablespoon of cornstarch
Garnish
Removable non-stick pan with a 9-inch diameter
Filling
In a medium saucepan, combine the milk with the cornstarch, flour, egg, and salt
Cook over low heat, stirring constantly, until thickened
Remove from heat and stir in the lemon zest and vanilla extract
Let cool to room temperature. Reserve
Crust
Preheat oven to medium temperature
In a bowl, mix the cookie crumbs with the melted margarine and water until well combined
Line the bottom and sides of a pan with the crust mixture, pressing gently with the back of a spoon
Bake for 10 minutes or until lightly browned
Remove from oven and let cool on a wire rack
Increase oven temperature to high
Fill the crust with the cooled filling, top with plums, and dust with cornstarch
Return to oven and bake for an additional 10 minutes
Remove from oven
Topping
In a small saucepan, whisk together the water, gelatin, and cornstarch
Cook over low heat, stirring constantly, until dissolved
Let cool and thicken slightly
Brush the warm cake with the topping mixture
Let cool completely
Serve immediately.
