Lemon pie with condensed milk under meringue
6 servings
80 minutes
Lemon pie with condensed milk under meringue is a refined treat with a bright citrus flavor and delicate airy texture. Its roots go back to European culinary traditions where lemon desserts have always been a symbol of freshness and sophistication. The shortcrust base is fragile and crumbly, the soufflé made from lemons and condensed milk is tender with a slight tang, while the airy meringue is a sweet cloud with a caramelized crust. This pie is perfect for morning tea or festive gatherings, creating an atmosphere of coziness and celebration. It pairs wonderfully with black tea or coffee, and its refreshing taste makes it especially desirable on warm days.
1
Dough for a 22 cm mold: mix egg with sugar, add melted butter and flour, knead the shortcrust pastry, place in the mold, prick with a fork (you can use beans or peas to prevent rising during baking). Bake in the oven at 180 degrees for 15 minutes.
- Chicken egg: 1 piece
- Sugar: 50 g
- Butter: 70 g
- Wheat flour: 100 g
2
Soufflé: mix condensed milk, cottage cheese, egg yolks, juice and zest of 2 lemons, vanillin, starch; pour over baked dough and bake in the oven for another 15-20 minutes.
- Condensed milk: 200 g
- Soft cottage cheese: 200 g
- Egg yolk: 2 pieces
- Lemon juice: 60 ml
- Lemon zest: 2 pieces
- Vanillin: to taste
- Starch: 2 tablespoons
3
Prepare meringue: whip cold egg whites with a pinch of salt (for fluffiness), gradually add powdered sugar to taste. Spread the meringue on the prepared pie and bake for another 10 minutes (you can place it lower to prevent burning).
- Egg white: 2 pieces
- Powdered sugar: to taste