Lemon Pie with Condensed Milk under Meringue

Baking and Desserts | European cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Lemon Pie with Condensed Milk under Meringue

Ingredients

Butter - 2.5 oz
Wheat Flour - 3.5 oz
Sugar - 1.8 oz
Chicken Egg - 1 piece
Condensed Milk - 7.1 oz
Meyer Lemon Juice - 2 fl oz
Citrus Zest Mix - 2 pieces
Whole egg - 2 pieces
Semi-soft cream cheese - 7.1 oz
Starch film - 2 tablespoons
Vanillin - to taste
Egg white - 2 pieces
Powdered Sugar - to taste

Step by Step guide

Step 1

Dough for a 22 cm mold: mix the egg with sugar, add melted butter and flour, knead the shortcrust pastry, place it in the mold, prick with a fork (you can use beans or peas to prevent it from rising too much while baking). Bake in the oven at 356°F for 15 minutes.

Step 2

Soufflé: mix condensed milk, cottage cheese, yolks, juice and zest of 2 lemons, vanillin, starch, pour over the baked dough, and place in the oven for another 15-20 minutes.

Step 3

Prepare the meringue: beat cold egg whites with a pinch of salt (for fluffiness), gradually add powdered sugar to taste. Spread the meringue over the finished pie and bake for another 10 minutes (you can place it lower in the oven to prevent burning).