- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1260 kcal
Quick summary
“Cold pie with a crunchy crust of cornstarch cookies baked with butter, filled with whipped cream of condensed milk, heavy cream, and Sicilian lemon juice. A refreshing dessert with a balance between sweetness and acidity, great for hot days.”
What you need to know
- O pré-assamento de 15 minutos no forno a 180°C sela a base de biscoito e evita que amoleça com o recheio
- A acidez cítrica do limão siciliano coagula o leite condensado, dispensando o uso de gelatina
- A refrigeração por no mínimo 2 horas firma o creme para permitir cortes definidos e fatias estruturadas
Ingredients
Main
- 1 package of cornstarch cookies (400g)
- 200g of melted butter
- 1 can sweetened condensed milk
- 1 can of cream
- 1/2 cup Sicilian lemon juice
- Lemon zest for garnish
Instructions
Principal
- In the food processor, grind the cookies until they form a fine flour.
- Add the melted butter and mix until a homogeneous dough forms.
- With the dough, line the bottom and sides of the pan, pressing well.
- Bake for 15 minutes and set aside to cool.
- In the bowl, mix the condensed milk, heavy cream, and lemon juice.
- Pour the mixture over the cooled pie crust.
- Refrigerate for at least 2 hours before serving.
- Decorate with lemon zest before serving.
Chef's tips
- Raspe apenas a parte amarela da casca do limão para a decoração, sem atingir a entrecasca branca que amarga
- Espere a base de biscoito esfriar por completo antes de verter o creme cítrico para manter a crocância
- Compacte a massa de bolacha na forma usando o fundo liso de um copo para obter espessura uniforme
Variations
- Cubra com merengue suíço de claras e açúcar refinado, dourando os picos com maçarico culinário
- Misture 1 colher de chá de raspas finas de limão siciliano ao próprio creme para intensificar o aroma
- Monte em taças individuais alternando camadas de farofa de biscoito assada e creme batido de limão
Substitutions
- O limão siciliano pode ser substituído por limão taiti, usando 1/3 de xícara devido à sua acidez acentuada
- A bolacha maisena pode ser substituída por bolacha maria ou biscoito de leite na mesma proporção de 400 g
- A manteiga derretida pode ser trocada por margarina culinária sem sal com mais de 70% de lipídios
How to store
Keep the pie in the refrigerator covered with a protective lid or plastic wrap for up to 5 days. Keep under constant refrigeration to preserve the freshness and firm consistency of the cream.
Can it be frozen?
It is not recommended to freeze this ready-made pie, as the cream without gelatin releases liquid and the cookie base loses its crunchy texture upon thawing. Consume while keeping it always refrigerated.
What to serve with
Pairs well with unsweetened espresso, iced black tea with mint leaves, or a mild berry syrup served on the side.
Frequently asked questions
What is the best way to unmold the pie without breaking the edges?
It is recommended to use a round pan with a removable rim or bottom of 22 to 24 cm; run a thin spatula around the edges before releasing the side latch of the pan.
Can I blend the filling in the blender instead of mixing in the bowl?
Yes, blending the ingredients in the blender for 1 to 2 minutes at medium speed helps to dissolve and homogenize the citrus juice uniformly.
Why does the filling thicken without needing to go to the heat or take gelatin?
The citric acid of the lemon juice reacts chemically with the caseins of the condensed milk and heavy cream, destabilizing the proteins and forming a thick cream when cold.
What to do if the cream looks thin at the moment it is placed on the base?
It is normal for the initial consistency to be more fluid; simply keep in the refrigerator for 2 to 3 uninterrupted hours so that the cream firms up properly.
