Lemon pie

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Lemon pie

Name: Lemon pie
Prep time: 2 h
Total time: 2 h
Yield: 8 Porções
Ingredients: 2 cup Wheat flour; 4 tablespoon Butter; 1/2 can(s) Sour cream; 1 can(s) Condensed milk; 6 tablespoon Lemon juice; 1/2 can(s) Sour cream; 1 tablespoon Lemon zest; 3 unit(s) egg whites; 1/2 cup Sugar

🇧🇷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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Lemon pie

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