LEMON PIE

By Adriana Cuevas 

Translated by Herbert Meck

Ingredients 

For the dough: 

– 1.5 butter cookie packets or about 300g. 
– melted butter, about 2 tablespoons

For the filling: 
– 3 limes or lemons 
– 400g sweetened condensed milk. (Mostly found at REWE) 
– 3 egg yolks 

For the meringue topping: 
– 3 egg whites 
– 7 tablespoons sugar 
– 1 pinch of salt 

Preparation 

Crumble the butter cookies 

Mix melted butter with crushed butter cookies. The consistency is lumpy. Pour the dough into a mold until it is completely covered. 

Preheat the oven to 180 degrees C top/bottom heat. 

Bake the mold with the dough for about 8 minutes or until the dough hardens a little.Mix the condensed milk, egg yolk and lemon juice together. Then add to the mold with the dough. Bake for a maximum of 10 minutes. 

Mix egg whites and salt in a large bowl until egg whites are slightly stiff. With hand mixer running, add sugar one tablespoon at a time until egg whites are very stiff. Do not beat too long. Spread the beaten egg whites over the filling. Put a little more on the center of the cake and also make sure that the edge of the dough is covered as well. Use the back of a spoon or rubber scraper to make decorative waves in the beaten egg whites. 

Bake the pie on the middle rack for 5-7 minutes, until the beaten egg white is lightly browned. It should not get too dark. Cool the Pie on a cooling rack in a cool room with no draft and refrigerate for at least 4 hours before serving. Bon appetit!

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