Brazil

1 and 1/2 packet of cornstarch cookies (300g)

tablespoons cold butter, cubed

FILLING: box of lemon flavored gelatin powder

cup of iced water

cans of condensed milk

cup (tea) of concentrated lemon juice

can of sour cream (300g)

COVERAGE: 2 egg whites

tablespoons of sugar

Lemon zest for sprinkling

Lemon pie

Triture o biscoito no liquidificador e despeje em uma vasilha. Adicione a manteiga e amasse com a ponta dos dedos até obter textura de farofa. Forre o fundo e a lateral de um refratário médio com a massa e leve ao forno médio, preaquecido, por 15 minutos

Grind the cookies in a blender and pour into a bowl. Add the butter and knead with your fingertips until you get a crumbly texture. Forre the bottom and side of a medium refractory with the dough and take it to the medium oven, preheated, for 15 minutes.

Retire do forno e deixe esfriar. Para o recheio, dissolva a gelatina na água quente e bata no liquidificador com o leite condensado, o suco e o creme de leite até ficar homogêneo. Espalhe na travessa e alise com uma espátula.

Remove from the oven and let cool. For the filling, dissolve the gelatin in the hot water and hit the blender with the condensed milk, juice and cream until smooth. Spread on the platter and smooth with a spatula.

Para a cobertura, bata as claras em ponto de neve na batedeira ou com batedor manual e adicione o açúcar, aos poucos, batendo até formar um suspiro. Distribua o suspiro sobre o creme, formando picos, e polvilhe com raspas de limão. Leve à geladeira por 2 horas antes de servir.

For the frosting, beat the egg whites in a mixer or with a hand mixer and add the sugar, little by little, beating until they form a meringue. Distribute the meringue over the cream, forming peaks, and sprinkle with lemon zest. Place in the fridge for 2 hours before serving.

Lemon pie

Tags

Did you like this recipe?

You may also like