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.
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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