- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Delicious Lemon Pie, perfect for parties and special moments for its mild flavor and creamy texture.”
What you need to know
- Cornstarch cookie base for a traditional and creamy flavor.
- Filling of sweetened condensed milk and lemon juice, with a creamy texture.
- Meringue to give a touch of texture and flavor.
- Proper temperature for baking and cooking.
- Season with lemon zest for a final touch of flavor.
Ingredients
Main
- 1 and ½ cups of crushed cornstarch cookies
- ½ cup of melted butter
- 1 can sweetened condensed milk
- ½ cup of lemon juice
- 3 egg yolks
- 2 egg whites
- ½ cup of sugar
- Lemon zest to taste
Instructions
Principal
- In a bowl, mix the cornstarch biscuit with the melted butter until it forms a moistened farofa.
- Press the cookie mixture into the bottom and sides of the pan to form the pie crust.
- Bake for 10 minutes or until lightly browned. Remove and set aside.
- In a pot, mix the condensed milk, lemon juice, and egg yolks. Cook over low heat, stirring constantly, until it starts to thicken.
- Pour the filling over the already baked pie base.
- For the topping, beat the egg whites until stiff peaks form and gradually add the sugar until a firm meringue forms.
- Spread the meringue over the filling, forming peaks, and bake for another 15 minutes or until golden brown.
- Let it cool and refrigerate for at least 2 hours before serving.
- Finish with lemon zest on top before serving.
Chef's tips
- Reserve the mold to use as the base of the pie.
- Use whipped egg whites to form the stiff meringue.
- Make sure to stir the egg yolks and condensed milk constantly to prevent lumps.
- Spread the meringue until it covers the entire surface of the pie.
- Wait at least 2 hours before serving for the meringue to harden.
Variations
- Add 1 cup of raspberries to give a touch of color and more intense flavor.
- Substitute the lemon juice with orange juice for a different version.
- Add 1 cup of dried plums to the sugar base to give an extra touch of flavor.
Substitutions
- Substitute condensed milk with evaporated milk to add more texture.
- Add 1/4 cup of cocoa powder to the cookie for a more intense flavor touch.
- Replace sugar with brown sugar to give a milder flavor.
How to store
- Let it cool and take to the refrigerator for at least 2 hours before serving.
- Keep at room temperature for up to 1 day after preparation.
Can it be frozen?
- It is not recommended to freeze, as the meringue may not harden properly.
- If desired, you can freeze the pie in a parchment paper-lined pan.
- Thaw and let it cool before serving.
What to serve with
- Serve with vanilla ice cream or fresh lemon gelatin to contrast the flavor.
- To accompany, you can serve with a lemon cola.
- Another option is to serve with heavy cream and sweeten to taste.
Frequently asked questions
What can I do if the meringue doesn't melt completely?
If the meringue does not melt completely, you can try tempering it with a little water and sugar, or even use a little oil to help with melting.
What is the amount of sugar for the meringue?
Add 1/2 cup of sugar when whipping the egg whites.
Should I add any seasoning besides lemon?
Yes, you can add fresh lemon zest to give it a touch of freshness and flavor.
Can I add more condensed milk to increase the flavor?
No, the amount is already adequate for the flavor and texture of the pie.
How can I replace the cornstarch cookies?
You can substitute with wafer cookies or even chocolate cookies, adjusting the sugar quantities and baking time.
You might also like
