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Lemon pie


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Tempo de preparo

40 min(s)


15 servings

Julia Lima

  • Ingredients
  • Recipe
  • Maizena Biscuit200 g
  • Margarine150 g
  • condensed milk1 can(s)
  • Sour cream1 can(s)
  • lemons (juice)4 unit(s)
  • Lemon zest2 unit(s)
  • Egg white3 unit(s)
  • Sugar3 tablespoon
  1. Grind the cornstarch biscuit in a blender or food processor. Add the margarine and beat some more. Pour the dough into a form with a removable background (27 cm in diameter). With your hands, spread the crushed cookies on the bottom and sides of the form, covering the entire area evenly. Bake in a preheated oven (180°C) for approximately 10 minutes.
  2. Blend all ingredients in a blender (except lemon zest) until smooth and firm. Fill the already baked dough and take it to the fridge for 30 minutes.
  3. Beat the egg whites and add the sugar. Mix until you get a sigh point and take it to the oven until golden. Unmold the pie (without removing the false bottom), pour the frosting and add the lemon zest.

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