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- Ingredients
- Recipe
- Dough: cornstarch biscuit200 g
- margarine150 g
- Filling: can of condensed milk1 unit(s)
- box of sour cream1 unit(s)
- Lemon juice4 unit(s)
- lemon zest2 unit(s)
- Topping: egg whites4 unit(s)
- sugar3 tablespoon
- lemon zest for garnish2 unit(s)
- Pasta:
- 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.
- Filling:
- 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.
- Roof:
- 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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