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Lemon Pie (fast)

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Lemon Pie (fast)


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Tempo de preparo

15 min(s)


1 servings

Eduardo Hamond

  • Ingredients
  • Recipe
  • Condensed milk1 unit(s)
  • Sour cream2 unit(s)
  • Tahiti Lemons3 unit(s)
  • Maizena Biscuit (packs)2 unit(s)
  1. Separate the juice from the zest (without reaching the white part) of the 3 Tahiti lemons. *I add a 4th lemon, being Sicilian, because I like very sour desserts.
  2. Mix the condensed milk, cream, lemon juice and a part of the zest until smooth (save a little to decorate at the end). *You can mix in the blender if you prefer
  3. Assemble the layers on a platter. Starting first with a thin layer of cream to “grease” the dish. Following by a layer of cornstarch cookies horizontally across the bottom, without overlapping any. Then a layer of cream to cover all the cookies and so on until the cream is used up. * The number of layers depends on the size of the platter. But the top layer must be cream.
  4. Decorate with small pieces of biscuit, biscuit crumbs (crush by hand) and the rest of the zest.
  5. Cover with cling film and place in the freezer for 4 hours. *Remove from the freezer 30 minutes before serving

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