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Lemon pie
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
8 servings
Sueli Pluznik
@lardocelar_supimentel- Ingredients
- Recipe
- Wheat flour2 cup
- Butter4 tablespoon
- Sour cream1/2 can(s)
- Condensed milk1 can(s)
- Lemon juice6 tablespoon
- Sour cream1/2 can(s)
- Lemon zest1 tablespoon
- egg whites3 unit(s)
- Sugar1/2 cup
- Dough: in a container, sift the wheat flour, make a well in the center and place the butter, milk cream and baking powder. Mix them with your fingertips, until the dough completely releases from your hands.
- Let it rest for about 30 minutes in the fridge.
- On a clean surface, sprinkled with wheat flour, roll out the dough, line a removable bottom shape (24 cm in diameter), pierce the bottom with a fork.
- Preheat the oven to 200°C.
- Put to bake for about 20 minutes. Reserve.
- Filling: In a container, mix the condensed milk with the lemon juice well.
- Incorporate the milk cream and lemon zest.
- Fill the already baked dough and take it to the fridge for about 30 minutes, to firm the filling. Reserve.
- Meringue: In a saucepan, combine the egg whites and sugar and place over low heat, stirring vigorously without stopping, for about 3 minutes, taking the pan off the heat for a few moments every minute, continuing to stir, so as not to cook.
- Remove from heat and in a mixer, beat for about 5 minutes or until doubled in volume.
- Turn off the mixer, remove the pie from the fridge and cover it with the meringue.
- Return the pie to the oven for about 10 minutes to brown.
- Wait for it to cool down and serve yourself!
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