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Lemon Pie (creamy)
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
8 hour(s)
1 servings
Vinícius Fernandes
@vini_veneto- Ingredients
- Recipe
- Icing sugar120 g
- Egg yolk1 unit(s)
- Egg whites4 unit(s)
- Lime4 unit(s)
- Wheat Flour250 g
- Unsalted butter125 g
- condensed milk395 g
- Sour cream200 g
- refined sugar140 g
- Mix the icing sugar and egg yolk with 100 ml of ice water. On a clean countertop pour the flour and salt. Mix with a scraper spatula or the tips of your fingers the flour and butter until it takes on the texture of wet sand.
- Open a hole in the middle of the flour and pour out the water, sugar and yolk liquid, mix the dough until it's homogeneous and take it to the fridge for 2 hours.
- In a blender, beat the cream, condensed milk and whisk, then add the juice of the 4 lemons (don't forget to scrape the skin off the lemons first) beat until it takes on a firm texture, pour it into a bowl and take it to the fridge to cool until stay strong.
- Beat the egg white with the refined sugar until meringue and let it cool.
- Place the dough in a removable bottom baking dish, make holes in the bottom of the dough with a light fork and bake in the oven at 200°C until dry and golden.
- Let the dough cool and cover with the lemon mousse, decorate with the meringue and lemon zest and let it freeze for at least 4 hours in the fridge. Then if you want to burn the meringue as you wish. And it's done!
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