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Sicilian Lemon Pie: The Perfect and Refreshing Recipe

Name: Sicilian Lemon Pie: The Perfect and Refreshing Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: For the dough: 2 cups of wheat flour 100g of cold butter 1/2 cup of sugar 1 egg; 2 cups all-purpose flour; 100g of cold butter; 1/2 cup sugar; 1 egg; For the filling: 1 can of condensed milk 1/2 cup of Sicilian lemon juice 3 egg yolks; 1 can sweetened condensed milk; 1/2 cup Sicilian lemon juice; 3 egg yolks; For the topping:3 egg whites1/2 cup of sugar; 3 egg whites; 1/2 cup sugar

Por

Master Receita Solta

Sicilian Lemon Pie: The Perfect and Refreshing Recipe

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories995 kcal

Resumo para quem tem pressa

"The lemon pie is a monument of international confectionery, characterized by the contrast of three structural layers: a crunchy and buttery base of sablée dough, a velvety filling of condensed milk with yolks and Sicilian lemon juice, and a toasted meringue topping. The pre-baked dough receives the citrus cream thickened over low heat and returns to the oven to consolidate the structure. Finished with whipped egg whites with sugar that brown quickly under the top heat, it delivers an impeccable balance between aromatic acidity and velvety sweetness."

Sicilian Lemon Pie: The Perfect and Refreshing Recipe

O Que Você Precisa Saber

- Prick the bottom of the raw dough with a fork and pre-bake at 180°C for 15 minutes until firm without shrinking in the springform pan. - Cook the condensed milk with the Sicilian lemon juice and yolks over low heat, stirring continuously until it gains body. - Beat the meringue with egg whites and sugar at a constant speed until stiff, glossy peaks form that hold the spatula's shape.

Ingredients

Main Course

For the dough: 2 cups of wheat flour 100g of cold butter 1/2 cup of sugar 1 egg
2 cups all-purpose flour
100g of cold butter
1/2 cup sugar
1 egg
For the filling: 1 can of condensed milk 1/2 cup of Sicilian lemon juice 3 egg yolks
1 can sweetened condensed milk
1/2 cup Sicilian lemon juice
3 egg yolks
For the topping:3 egg whites1/2 cup of sugar
3 egg whites
1/2 cup sugar

Instructions

Main Course

Start by preheating the oven to 180°C.

In a bowl, mix the flour, sugar, and butter until it forms a crumbly mixture.

Add the egg and mix until a uniform dough forms.

Line the pan with the dough and poke holes with a fork.

Asse por 15 minutos ou até a massa ficar levemente dourada.

While the dough cools, prepare the filling: mix the condensed milk, lemon juice, and egg yolks in a pan.

Cook over low heat, stirring constantly, until thickened.

Pour the filling over the baked crust and bake for another 10 minutes.

For the topping, beat the egg whites until stiff and add the sugar gradually until firm.

Place the topping over the pie and take to the oven to brown, about 5 minutes.

Let cool before serving.

Equipe sua Cozinha

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Chef Tips

- Use a 22 cm fluted removable bottom pan to facilitate unmolding without damaging the side of the crispy dough. - Bake the pie with the filling for 10 minutes before the meringue to set the yolks without altering the light color of the cream. - Burn the peaks of the meringue with a culinary torch or on the top rack of a very hot oven for 5 minutes for a golden look.

Variations

- Lemon Pie with chocolate shavings: sprinkle fine shavings of semi-sweet chocolate between the dough and the lemon filling. - Mini individual tarts: assemble the recipe in 8 individual 8 cm removable-bottom tart pans to serve at events. - Two-lemon pie: combine lemon juice with Persian lime juice in equal parts for aromatic richness.

Substitutions

- O limão siciliano pode ser substituído por limão taiti comum, ajustando a quantidade caso deseje acidez menos cortante. - A massa sablée caseira pode ser substituída por base rápida de biscoito maisena triturado com manteiga derretida. - O merengue comum (francês) pode ser substituído por merengue suíço (claras aquecidas com açúcar a 60°C antes de bater).

How to Store

Keep the assembled pie in a tray with a lid in the refrigerator for up to 3 days. The meringue may release a slight liquid (syneresis) after 48 hours due to the internal humidity of the refrigerator.

Can You Freeze It?

Do not freeze the finished pie with the meringue, as the beaten egg whites lose their aeration and liquefy. The pure baked pastry base and the lemon curd can be frozen separately for up to 60 days at -18°C.

What to Serve With

Serve chilled accompanied by a short espresso, mint tea, or cold chamomile infusion to cleanse the palate between bites.

Frequently Asked Questions

Por que o merengue da torta começa a 'chorar' gotículas de líquido na geladeira?

A sinérese do merengue ocorre quando o açúcar não foi totalmente dissolvido nas claras ou pelo choque de temperatura na geladeira. O merengue suíço reduz drasticamente esse problema.

How to ensure the pie crust doesn't shrink in the pan when baking?

Let the dough lined in the mold rest in the refrigerator for 20 minutes before going into the oven. The thermal shock prevents the gluten from pulling the edges down during cooking.

Does the filling need to go on the heat before being placed in the dough?

Yes, pre-cooking the egg yolks with the condensed milk and lemon activates protein coagulation, ensuring firm slices that do not run when cutting the cold pie.

Can I use industrial bottled lemon juice?

It is not recommended. Bottled juice has chemical preservatives and aggressive artificial acidity. Fresh Sicilian lemon offers essential aromatic oils in the zest and balanced juice.