- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“This Lemon Pie recipe is quick and delicious, ideal for parties or moments of rest. It is easy to make and the result is a fresh and tasty dessert.”
What you need to know
- 250g of cornstarch biscuits are enough for 4 servings.
- The cookie mixture is essential to give consistency to the pie base.
- The condensed milk and lemon juice are fundamental to give flavor and texture to the filling.
- The heavy cream added before serving helps to give a creamy touch.
- Decorate with lemon zest for a pleasant look.
Ingredients
Main
- 1 package of cornstarch cookies (200 g)
- 100 g of melted butter
- 1 can sweetened condensed milk
- 1/2 cup of lemon juice
- 2 egg yolks
- 1 can of cream
- Lemon zest to taste
Instructions
Principal
- Preaqueça o forno a 180ºC.
- In a bowl, crush the cookies until they become a powder.
- Add the melted butter and mix until a homogeneous dough forms.
- Press the cookie mixture into the bottom of the pan to create the base of the pie.
- In a blender, beat the condensed milk, lemon juice, and egg yolks until smooth.
- Pour the filling over the already formed cookie base.
- Place in the oven to bake for 25 minutes.
- Remove from the oven and let cool before adding the heavy cream on top.
- Garnish with lemon zest and refrigerate for at least 2 hours before serving.
Chef's tips
- Make sure to preheat the oven to prevent the pie from overbaking.
- Use a high-speed blender for a more homogeneous filling.
- If you prefer, you can add a pinch of vanilla to the filling for an extra touch of flavor.
Variations
- For a tastier version, add 1/4 cup of whipped cream to the filling before serving.
- You can add a little powdered sugar to the surface of the pie before serving for a final touch.
- Instead of cookies, you can use a base of gingerbread for a lighter version.
Substitutions
- To reduce the sugar, you can use a can of low-sugar condensed milk.
- If you prefer, use eggs instead of yolks for a calorie reduction.
- Instead of cookies, you can use canned flan for a lighter version.
How to store
Leave the pie at room temperature for at least 2 hours before serving so the heavy cream thins and the pie has a pleasant appearance. It can be kept at room temperature for up to 2 days.
Can it be frozen?
It is not recommended to freeze this recipe. It is best served at room temperature.
What to serve with
A hot cup of coffee is a great option to accompany this delicious Lemon Pie.
Frequently asked questions
Can the pie be frozen?
No, it is not recommended to freeze this recipe.
How do I get a creamier heavy cream?
You can add a little condensed milk to the heavy cream to get a creamier appearance.
How do I thaw this pie?
Let the pie stand at room temperature for 15 minutes before serving.
