This delicious Peruvian Lemon Pie is a cold dessert with a pleasant flavor, topped with a delightful meringue made from beaten egg whites at the soft peak stage.
Crust: Crush the cookies in a blender and then mix with the melted butter. Press it down with your hands until compact in the mold, and refrigerate for a moment.
Filling: Prepare the filling by mixing the condensed milk with the lemon juice and pour it over the cookie crust, then refrigerate.
Meringue: The meringue is prepared by beating the egg whites with sugar until it reaches the soft peak stage, and then it is spread over everything. It is browned with a torch or in the oven for 5 minutes, and it’s ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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