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Lemon pie


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Tempo de preparo

40 min(s)


15 servings

Ana Carolina

  • 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)
  1. Pasta:
  2. Grind the cornstarch biscuit in a blender or food processor.
  3. Add the margarine and beat some more.
  4. Pour the dough into a form with a removable background (27 cm in diameter).
  5. With your hands, spread the crushed cookies on the bottom and sides of the form, covering the entire area evenly.
  6. Bake in a preheated oven (180°C) for approximately 10 minutes.
  7. Filling:
  8. Blend all ingredients in a blender (except lemon zest) until smooth and firm.
  9. Fill the already baked dough and take it to the fridge for 30 minutes.
  10. Roof:
  11. Beat the egg whites and add the sugar.
  12. Mix until you get a sigh point and take it to the oven until golden.
  13. Unmold the pie (without removing the false bottom), pour the frosting and add the lemon zest.

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