Vida Recetas Editorial
The lemon pie is a classic dessert that delights with its balance between lemon acidity and meringue sweetness. Originally from the Anglo-Saxon tradition, it has been perfectly adapted in Chile, where it has become one of the favorites to accompany a coffee or cappuccino. This dessert recipe stands out for its shortcrust pastry base, a creamy filling of condensed milk and lemon, and a soft meringue that crowns the pie.
It is perfect for those looking for an elegant but simple dessert to prepare at home. Its crunchy and creamy texture makes it ideal for celebrations, family meals, or simply for a treat. In addition, its refreshing flavor makes it an excellent choice for warm climates.
There are variations with a cookie base, lemon curd filling, or Italian meringue, but this version with condensed milk is faster and more economical, while maintaining all the creaminess. If you prefer a more intense touch, you can add lemon zest to the filling.
Prep
15 min
Cook
30 min
Servings
5
Calories
285 kcal
Cut the butter into pieces.
In a bowl, place the flour and the pieces of butter together with the eggs, salt and vanilla essence.
Mix everything with your hands until the dough is homogeneous.
Then stretch the dough with a rolling pin without kneading too much.
Spread the dough on a mold and prick it several times with a fork, place it in the freezer for about 10 minutes.
The next thing is to place the mold in the oven over medium heat for about 15 minutes and then take it out.
For the filling (the best part in my opinion), mix the condensed milk with 3/4 of lemon juice and the egg yolk in a bowl.
Pour the filling into the baked base and then put it back in the oven for about 5 minutes.
Once you take the base with the filling out of the oven, let it cool.
Once the base is cold, it's time for <b>meringue</b>, beat the egg whites with a mixer at maximum power, once it starts to harden, pour in the sugar and keep beating it until the meringue is firm.
Place the freshly made meringue on top of the filling and blunt the meringue so that it browns a little, place the lemon pie in the refrigerator or fridge.
Finally, it's time to serve the <b>lemon pie</b> and enjoy it with a coffee:D
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 30 minutes.
This recipe is designed for 5 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
