Lemon Meringue Cup
Monica Ruiz
This is a recipe for the traditional lemon pie, very simple, easy to prepare, but delicious. It all depends on our creativity and how we present it to our taste judges. We can always give it a personal touch that will make a difference... Give it a try.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 7 lemons
  • 1 can evaporated milk
  • 1 can condensed milk
  • 2 teaspoons liquid vanilla
  • 1 María cookies
  • 4 egg whites
  • 250 grams brown sugar
  • 3/4 cups water
  • 1 tablespoon lemon juice
Preparation
20 mins
0 mins
Low
  • In a blender, pour in the can of condensed milk, the juice of 7 lemons, the can of evaporated milk, and vanilla to taste.
  • Blend on medium speed until all ingredients are perfectly combined.
  • In the individual containers, place a Maria cookie as the base, then pour a little of the mixture to cover the cookie. Next, place another cookie and more mixture, making several layers. In containers of this size, I added layers of cookies.
  • Place the pies in the refrigerator to begin setting.
  • For the meringue: Place the sugar and water over medium heat.
  • In a mixer bowl, place the 4 egg yolks and start beating only when the sugar has begun to boil.
  • Once the honey is at the right point (forming a thread when lifted with a spoon), pour it in a thin stream into our already beaten egg yolks and continue beating our meringue.
  • Add the juice of half a lemon and continue beating until the mixture is warm or cold. About 5 to 10 minutes.
  • Take our pie cups out of the fridge and decorate with the meringue. We can use a piping bag with our preferred nozzle or simply spoon the meringue and create peaks with a fork.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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