Lemon pie is one of the most classic and delicious desserts you can enjoy with friends and family. The best part of this lemon pie is that it has a crunchy baked base and is topped with delicious toasted meringue. You will love it!
In the bowl of the processor, sift the flour using a strainer; add the sugar and salt.
In the same bowl, add the cold butter in cubes and mix with the paddle attachment of the mixer until it has a sandy consistency.
To the same mixture, add a beaten egg with water and mix again to achieve a more uniform and non-sticky dough. Cover with cling film and let it rest for 1 hour.
Without handling the dough too much, roll out the dough to the size of the mold you will use, ensuring it is not too thick.
Shape the dough to fit the mold completely and trim the excess with a knife. Refrigerate again for 5 minutes.
Bake for 15 minutes at 180 degrees until golden brown.
For the filling, in a bowl, add cornstarch, sugar, lemon juice, lemon zest, and egg yolks and mix very well until there are no lumps.
Add warm milk to the previous mixture while mixing continuously, and transfer to a pot on the stove over low heat. It is important not to stop stirring so that the eggs do not cook.
Remove from heat when the mixture thickens.
Let it cool and add unsalted butter at room temperature to the base of the lemon pie to give the mixture more body; stir until all the butter is dissolved.
For the meringue, place the egg whites and sugar in a double boiler, mix very well to prevent the egg whites from curdling, and stir until all the sugar is dissolved.
Pour the entire mixture into the mixer for about 10 minutes until the meringue is more solid, at the point of turrón.
Whip the meringue and toast with a torch.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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