Lemon Pie with Condensed Milk under Meringue
Baking and Desserts • European
Description
Lemon Pie with Condensed Milk under Meringue
Ingredients
- Butter 0 oz
- Wheat Flour 5 oz
- Sugar 0 oz
- Chicken Egg 1 piece
- Condensed Milk 5 oz
- Meyer Lemon Juice 0 fl oz
- Citrus Zest Mix 2 pieces
- Whole egg 2 pieces
- Semi-soft cream cheese 5 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 355°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).
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