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Lemon pie
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
10 servings
Renata Andrade
@adocandoasexta- Ingredients
- Recipe
- Condensed milk1 can(s)
- Fresh cream300 g
- Tahiti lime juice80 ml
- Lemon zest1 unit(s)
- Wheat flour250 g
- Icing sugar45 g
- Butter120 g
- Egg Yolk1 unit(s)
- Salt5 g
- Egg white70 g
- Water35 g
- Refined sugar125 g
- Sugar15 g
- Lemon zest to taste
- Lemon juice1 tablespoon
- Start by preparing the dough Make a sablag with the flour mixed with the salt, butter and sugar. After this mixture looks like a farofinha, add the lightly beaten egg yolk. Knead with your fingertips until it becomes a soft dough. This process can also be done quickly in the processor or mixer with the racket. Open the dough between plastics, line a 25 cm diameter roast and take it to the fridge for at least 2 hours. The longer the dough rests in the fridge, the crispier it gets after baking. Preheat the oven to 180 degrees Celsius, pierce the dough and bake for approximately 30 minutes. Reserve.
- Mix the lemon juice with the condensed milk, add the zest, mix and finally the whipped cream at the ribbon point. Pour this mixture over the cold dough and freeze for 30 minutes.
- Italian meringue Make a syrup of sugar and water. Let it boil until the sugar is completely dissolved and starts to bubble. At this point, beat the egg whites and add the remaining 15g of sugar. When the sugar syrup reaches a temperature of 118 degrees, pour it in the form of a thread over the whites, while continuing to beat. Add the lemon juice and zest and beat until cool.
- Place the meringue in a piping bag fitted with a 1M nozzle and sprinkle over the cream. After the pie is covered, with a blowtorch, bake the meringue and finish with a little more lemon zest. Serve cold.
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