Recipe Fie of Limon

Lemon pie is a delicious dessert with which to enjoy any special occasion without having to spend too much time in the kitchen. A very easy dessert to make and with which to enjoy both the flavor of its base and the lemon meringue that is part of its filling.

If you like sweet and sour combinations, then lemon pie is a very interesting recipe. This preparation combines different flavors and textures, in a dish that is much easier to prepare than it seems. So you won’t have to spend too much time to get a delicious cake. And the task will be even easier for you thanks to the recipe that we offer you below, for which you only need a simple oven or mini oven for the base and a little skill for the filling.

As proof of the simplicity of this dessert, you can take a look at the lemon pie recipe that we offer you. A task in which the most complex task of the entire process is the preparation of the meringue and it will not take you more than 45 minutes to have it ready, not counting the time needed for the final product to cool down once it is prepared.

Ingredients

The first thing we need to prepare our lemon pie are the ingredients. For this recipe we will use:

– 2 cups flour

– 4 eggs

– 125 grams of butter

– half a cup of lemon juice

– a cup of condensed milk

– a cup of sugar

– three tablespoons of powdered sugar or icing sugar

– two tablespoons of baking powder. 

If you prefer, you can also replace that flour with cookies, so you can make a lemon pie with Maria cookies. An alternative with a crunchy and interesting touch, which follows the most traditional Peruvian lemon pie recipe.

A very easy approach and for which you probably do not have to buy anything, since they are classic ingredients and present in almost any kitchen.

Preparation of the base 

The first thing we have to do is prepare the base of our cake, for which we will have to mix the flour with the yeast, an egg, the butter and the powdered sugar or icing sugar. It is convenient to mix the ingredients so that they all bind correctly and form a smooth and soft dough. Texture is essential when making a cake of this type, so take your time to get the right result.

In case you have chosen to prepare the lemon pie with Maria cookies, just break them until they form a suitable texture. It is important that it is not made of powdered flour, but that it offers a certain presence of crumbs of an adequate size, since this is the secret that will give the cake a crunchy and very pleasant touch. The elaboration process is the same, just adding the egg and butter, in order to give this mixture the texture that we have been commenting on. As for the sugar, since the cookies are already sweetened, in principle it would not be necessary to add more to the mixture.

Once the base dough is ready, it is time to pour it into a specific oven source, distributing it both on the base of the container and on the sides. It is important that you do not overdo it with the yeast or baking powder, since the idea is that the mixture rises a little but not too much. That is why it is not necessary to put chickpeas in the dough, as it happens with quiche or other similar preparations. Keep the mixture in the oven for about ten minutes at 170 degrees. When it’s ready, take it out of the oven and save it for when it’s time to pour the filling.

Preparation of the filling

The secret of the lemon foot is in its filling, which gives it this particular flavor. To make the filling in this recipe, we will need to mix the condensed milk with the lemon juice. This mixture must be done carefully until it has a homogeneous appearance and the creamy texture that we need. 

We will work the mixture until we obtain this texture and then pour and spread the mixture along the base of the cake, ensuring that it is well distributed. We reserve the product while waiting for the preparation of the meringue.

Preparation of the meringue

The next step is to make the lemon meringue, which is part of the cake filling. For its elaboration, we separate the three whites of an egg, beating them until they reach the point of snow. When they are close to this point, we will add the sugar little by little, just as we would do to prepare any traditional meringue.

When you have achieved the desired point for the meringue, all we have to do is put it in a pastry bag and pour it over the cream base, which we have created in the previous point. The advantage of the pastry bag is that it allows us to give that meringue the shape that we like the most, through a more interesting distribution of it in the form of small rosettes or any other finish.

In case you don’t have a piping bag handy, you can always pour the meringue as it is on the base and spread it with a cat’s tongue or a simple spatula. It is true that it is not such an interesting option when it comes to decorating, but it can also give a good game.

As a finishing touch, you can add a decorative touch to the cake using cherries or some other small strawberry, or using cocoa powder, lemon zest or a light touch of cinnamon. These small details will give a different touch to the cake, according to your preferences.