Lemon pie is one of those classic desserts we all know and love, and who can resist the intense flavor of lemon mixed with the smooth texture of meringue? There is no doubt that we do not!
For the base:
200 grams of Maria’s biscuits (one package).
170 g soft butter
To prepare lemon cream:
1 can of condensed milk
100 ml of lemon juice
3 egg yolks
To prepare the meringue:
3 egg whites
2 tablespoons of sugar
First, set up a cookie base. To do this, crush Maria’s cookies in a food processor or, failing that, place them in a plastic bag and crush them with a rolling pin.
We put the crushed biscuits in a bowl with the melted butter and mix well. If you feel the butter is missing, add it little by little until you get a compact paste by pressing with the spoon.
Tip: Preheat the oven to 200 ° C.
Layer the mold with parchment paper and spread the base for Mariah’s cake, which covers the bottom completely. If desired, you can also cover the walls of the template. Bake the base for 15 minutes. If you prefer to make lemon pie with another type of base, see this sweet pastry recipe.
Tip: If you don’t want to use the oven, keep the mold with the cookie base in the fridge.
While baking the biscuit base, prepare the pie filling. To do this, take a bowl and mix lemon juice, condensed milk and egg yolk. Mix well until you get a homogeneous cream to prepare a delicious lemon pie with condensed milk and biscuits.
Tip: If you do not have condensed milk, you can use heavy cream.
Nextly 15 minutes, removing pan from oven, permit it cooled down, & pour lemon cream over base of biscuit. Bake the cake for 20 minutes and the temperature is now 180 ° C.
While baking the lemon tart and cookies, prepare the meringue by beating the egg whites until hard. At this point, add the sugar and keep whisking to combine. You will know the meringue is ready when it forms in the tops and does not fall off when the bowl is turned over.
Once the lemon pie is ready, take it out of the oven and let it cool down. Then, with the help of a spoon, spread the meringue over the entire surface and bake the cake again until golden brown, keeping the temperature at 180 ° C. With our oven, the meringue took 10 minutes to turn brown.
When it’s golden brown, remove the pan from the oven, let it cool down, and serve the lemon pie with a biscuit base. And if you want to serve it another time, keep it in the fridge and that’s it! Lemon pie is perfect to serve as a dessert while having a meal with friends or to surprise your partner without waiting for a special occasion. And if you don’t have an oven and want to make this easy pie, check out our Oven-Free Lemon Meringue Pie Recipe, and swap short pastries for a cookie base.