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Lemon pie
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
12 servings
pollyana Stefany
@pollystefany_- Ingredients
- Recipe
- cups (tea) of wheat flour2 cup
- butter4 tablespoon
- can of NESTLÉ Sour Cream1 can(s)
- baking powder1 teaspoon
- MOÇA Milk (can or box) 395 g1 can(s)
- lemon juice6 tablespoon
- from lemon zest1 tablespoon
- half cup (tea) of sugar1/2 cup
- Egg whites at times3 unit(s)
- Pasta In a container, sift the wheat flour, make a well in the center and place the butter, 1/2 cream and the 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 form with a removable bottom (24 cm in diameter), pierce the bottom with a fork and bake in a medium-high oven (200°C), preheated, for about 20 minutes. Reserve.
- Filling In a container, mix the MOÇA Milk well with the lemon juice. Incorporate 1/2 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. Serve cold.
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