// Lemon pie

Refreshing and tempting

Very hot days are coming and you always want something cool 😋 and this recipe for Lemon Pie is ideal 😍, it is creamy, fresh and with a very light meringue 🍦☺️... its flavor is intense and super tasty...

I am a big fan of Lemon Pie and everything that has lemon in it... I admit that this is my favorite dessert 😍💛💛💛🍋🥧🍦

I leave you the recipe step by step so you can try it!!

Ingredients: Base

🌾130g of flour for cake (rising)

🥣60g butter

🥚25g of egg

🍬60g icing sugar

🥄1 small tsp of lemon aroma or lemon zest

Ingredients: Filling

🥚3 yolks

🍋70ml lemon juice

🍭40g sugar

🥣50g butter

🍶180ml of condensed milk

🥣1 sheet of gelatin

Ingredients: Meringue

🥚3 egg whites

💧25ml water

🍬135g sugar

🍋1tbsp lemon juice

🧂1 pinch of salt

🥄1tsp cream of tartar (3g)

🥄1tsp of lemon aroma (optional)

Elaboration: Base

🥧Beat the butter with the sugar

🥧Add the egg and the lemon aroma, beat until well integrated

🥧Add the flour and knead until you get a smooth dough

🥧Let the dough rest in the fridge for half an hour wrapped in a film

🥧Preheat the oven 160ºC

🥧Remove the dough from the fridge, stretch it over a 20cm round mold, prick a little with a fork and bake at 160ºC for 20min, heat up and down

🥧Remove from the oven, let cool well, unmold and place carefully on a tray and then fill it
• 👩🏻‍🍳In this step, when the dough is very cold, I moisten it with 75ml of syrup to make it more tender. I like it that way, but this is up to each one 🙂

Elaboration: Filling

🍋In a saucepan put the yolks, lemon juice and sugar and cook until it thickens well. Remove from heat and pass through a strainer

🍋Add the butter and the gelatin sheet, mix well

🍋Finally, add the condensed milk and mix well

🍋Pour the mixture into the base that we will already have baked and moistened with syrup if desired 🙂

🍋Let cool and store in the fridge

🍋When it is cold, put the meringue layer

Elaboration: Meringue

🍦In a saucepan, put the sugar with the water and bring to the heat until the temperature reaches 116ºC

🍦In a bowl, put the egg whites and start beating at low speed

🍦When the egg whites are stiff, add the syrup at the indicated temperature without stopping beating

🍦Add the pinch of salt, the lemon juice and the cream of tartar while continuing to beat

🍦Beat until you get a dense and consistent meringue. Before finishing beating you can add a little lemon aroma if you wish

Note

✍️Before putting the meringue on the filling layer, scrape the surface with a fork so that the meringue adheres better.

✍️Moistening the dough is optional, but if you want to moisten it: 25g of sugar + 75ml of water

✍️The gelatin sheet is from Dr.oetker and weighs 1.66g

✍️I use Argentine leavening flour, any flour with raising agent (flour for cake) is fine.

✍️Lemon scent is optional

✍️Mold I used: Kitchen Craft Master Class - Curly mold (non-stick surface, 20cm wide and 3cm deep)

It's a cake that takes time ☺️, but every minute will be worth it 😋🥰🍋!! It is also a perfect cake for any occasion... snack, breakfast, a birthday or any other event 🥰🥰💛🍋