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 all these people, like us, love lemon sweets and want to learn how to prepare traditional lemon and meringue pie but through a simpler process, at ineskohl.info we share our version. As many people know, this lemon pie is made using shortbread, which some people may find difficult to prepare. So, we decided to make it with Maria’s cookies. Read on and find out with me how to make lemon pie with cookie base.
* Ingredients :
+ For the base:
° 200 grams of Maria’s biscuits (one package).
° 170 g soft butter
+ To prepare lemon cream:
° 1 can of condensed milka
° 100 ml of lemon juice
° 3 egg yolks
+To prepare the meringue:
° 3 egg whites
° 2 tablespoons of sugar
* Directions :
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.
If you like our lemon pie recipe with cookie base, we suggest you visit our cake recipes category.
Best lemon and meringue pie
The best lemon meringue pie is always the one with simple preparation and great flavor, like the one we just shared! This lemon pie with condensed milk and biscuit is perfect for any occasion and can become one of our favorites. However, to make the process easier, to replace components, or to learn about various details, we share some other tips and tricks :
To avoid using the oven, you can keep the cookie base in the refrigerator. For the lemon filling, we recommend that you replace the 100ml egg yolk with heavy cream or whipping cream. Simply whip the cream, mix with condensed milk and lemon juice, pour over the base, and leave in the fridge.
To better whip the cream, the infallible trick is to whip it when it’s very cold or to place the container with the cream inside another full of ice.
To make the meringue, we recommend using an electric whisk, since egg whites are best beaten in this way .