// Lemon pie
Refreshing and tempting
Hot days are here and something fresh is always welcome 😋, and this Lemon pie recipe is ideal 😍. It’s creamy, fresh, with a very light meringue 🍦☺️… the flavor is intense and super delicious…
I’m a huge fan of Lemon pie and anything with lemon… I admit this is my favorite dessert 😍💛💛💛🍋🥧🍦
Here’s the step-by-step recipe so you can try it!!
Ingredients: Base
- 🌾130g cake flour (self-rising)
- 🥣60g butter
- 🥚25g egg
- 🍬60g icing sugar
- 🥄1 small tsp lemon flavoring or lemon zest
Ingredients: Filling
- 🥚3 egg yolks
- 🍋70ml lemon juice
- 🍭40g sugar
- 🥣50g butter
- 🍶180ml condensed milk
- 🥣1 gelatin sheet
Ingredients: Meringue
- 🥚3 egg whites
- 💧25ml water
- 🍬135g sugar
- 🍋1 tbsp lemon juice
- 🧂1 pinch of salt
- 🥄1 tsp cream of tartar (3g)
- 🥄1 tsp lemon flavoring (optional)
Elaboration: Base
- 🥧Beat the butter with the sugar
- 🥧Add the egg and lemon flavoring, beat until well combined
- 🥧Add the flour and knead until you get a smooth dough
- 🥧Let the dough rest in the fridge for 30 minutes wrapped in plastic wrap
- 🥧Preheat the oven to 160ºC
- 🥧Remove the dough from the fridge, roll it out in a 20cm round pan, prick lightly with a fork and bake at 160ºC for 20 minutes, top and bottom heat
- 🥧Remove from the oven, let it cool completely, unmold and carefully place on a tray to fill later
- 👩🏻🍳At this step, when the base is completely cold, I moisten it with 75ml of syrup so it’s softer. I like it this way, but it’s totally up to you 🙂
Elaboration: Filling
- 🍋In a saucepan, add the yolks, lemon juice and sugar and cook until it thickens well. Remove from heat and strain
- 🍋Add the butter and the gelatin sheet, mix well
- 🍋Finally, add the condensed milk and mix well
- 🍋Pour the mixture over the baked base, moistened with syrup if desired 🙂
- 🍋Let it cool and store in the fridge
- 🍋Once cold, add the meringue layer
Elaboration: Meringue
- 🍦In a saucepan, add the sugar and water and heat until it reaches 116ºC
- 🍦Place the egg whites in a bowl and start beating at low speed
- 🍦When the whites are whipped, add the syrup at the indicated temperature while continuing to beat
- 🍦Add the pinch of salt, lemon juice and cream of tartar while continuing to beat
- 🍦Beat until you get a dense and stable meringue. Before finishing, you can add a bit of lemon flavoring if you like
Notes
- ✍️Before adding the meringue on top of the filling, lightly scrape the surface with a fork so the meringue sticks better
- ✍️Moistening the base is optional, but if you want to do it: 25g sugar + 75ml water
- ✍️The gelatin sheet is from Dr. Oetker and weighs 1.66g
- ✍️I use Argentine self-rising flour; any flour with raising agents (cake flour) works
- ✍️Lemon flavoring is optional
- ✍️Pan used: Kitchen Craft Master Class – Fluted pan (non-stick surface, 20cm wide and 3cm deep)
It’s a cake that takes some time ☺️, but every minute is worth it 😋🥰🍋!! It’s also perfect for any occasion… afternoon snack, breakfast, birthdays or any other event 🥰🥰💛🍋