Hi everyone, today we’re going to learn how to make lemon pie using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.
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How to Make lemon pie
A simple and tasty dessert, lemon tart with cookies. With a crunchy base and a creamy lemon filling, it’s easy to make and impresses everyone. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.
Recipe Ingredients:
Base:
- 200 grams of ladyfinger cookies (about 7 oz)
- 100 grams of melted butter (about 7 tablespoons)
Filling:
- 1 can of heavy cream (12 oz)
- 1 can of sweetened condensed milk (14 oz)
- Juice of 3 limes
- Lime zest (to taste)
Topping:
- 6 tablespoons of sugar
- 3 egg whites
- Lime zest (for decoration)
Instructions:
Crushing the Cookies: Place the champagne cookies in a food processor and process until they turn into fine crumbs. If you don’t have a food processor, put the cookies in a plastic bag and use a rolling pin to crush them.
Mixing with Butter: In a bowl, mix the cookie crumbs with the melted butter until you get a uniform mixture.
Lining the Pan: Next, cover the bottom and sides of a springform pan with the cookie and butter mixture, pressing firmly to compact the base. Set aside in the refrigerator while you prepare the filling.
Preparing the Filling:
First, in a bowl, combine the lemon juice, condensed milk, and heavy cream. Mix well until you achieve a smooth cream. Now add the lemon zest and mix again.
Adding to the Base: Pour the filling over the cookie base, spreading it evenly.
Refrigeration: Refrigerate the pie for at least 2 hours, or until the filling is firm.
Preparing the Topping:
Whipping the Egg Whites: Using a mixer, beat the egg whites until stiff peaks form. Then, gradually add the sugar, beating until you have a shiny, stable meringue.
Decorating the Pie: Spread the meringue over the filling, creating peaks with a spatula or spoon.
Finishing with Zest: Decorate the meringue with lemon zest.
Optional – Browning the Meringue: If desired, place the pie in a preheated oven at 356°F (180°C) for about 10 minutes, or until the meringue is lightly browned. This is optional, as the pie can also be served with raw meringue.
Serving: Remove the pie from the refrigerator (and the oven, if you browned the meringue) and carefully unmold. Serve the pie chilled.
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