The Lemon Pie is one of those classic desserts that we all know and worship, and who can resist the intense taste of lemon mixed with the soft texture of the meringue? Without a doubt we do not! For all those people who, like us, worship desserts with lemon and want to learn how to prepare the traditional lemon and meringue cake but through a simpler procedure, in Recipesgatis we share our version. As many will know, this lemon cake is characterized by being made with broken dough, a dough that for some can be difficult to prepare. Therefore, we have decided to elaborate it with Maria cookies. Continue reading and discover with me how to make a lemon and meringue cake based on cookies.
| 🚻 6 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make lemon and meringue cake based on cookies: |
| For the base :: 200 grams of cookies MarÃa (1 package) 170 grams of soft butter | For lemon cream :: 1 can of condensed milk 100 milliliters of lemon juice 3 egg yolks for merengue :: 3 egg whites 2 tablespoons soups of sugar sugar |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make lemon and meringue cake based on cookies:
1. First, prepare the cookie base. To do this, crush the Maria cookies in a food processor or, failing that, introduce them into a plastic bag and crush them with a roller.
2. Place the crushed cookies in a bowl along with the molten butter and mix well. If you consider that butter is missing, see little by little until you get a compact mass when exerting pressure with a spoon.
Trick: Preheat the oven at 200 ºC.
3. Foda the mold with vegetable paper and extends the cookie base Maria covering the bottom completely. If you want, you can also cover the mold walls. Bake the base for 15 minutes. If you prefer to make the lemon and meringue cake with another type of base, check the sweet broken mass recipe.
Trick: If you do not want to use the oven, reserve the mold with the cookie base in the refrigerator.
4. While the cookie base is baked, prepare the filling of the cake. To do so, take a container and mix the lemon juice with condensed milk and egg yolks. Mix very well until you get a homogeneous cream with which to make this delicious lemon foot with condensed milk and cookies.
Trick: If you don have condensed milk, you can use milk cream.
5. After 15 minutes, remove the mold from the oven, let it cool and pour the lemon cream on the cookie base. Bake the cake for 20 minutes, with the temperature now at 180 ºC.
6. While the lemon and cookie cake is baked, prepare the meringue beating the egg whites to the point of snow. At this point, add the sugar and keep beating to integrate it. You will know that the meringue is ready when peaks are formed and does not fall when the container turns.
7. Once the lemon cake is ready, remove it from the oven and let it be turned. Then, with the help of a spatula, distribute the meringue throughout the surface and re -bake the cake until it is brown, keeping the temperature at 180 ºC. With our oven the meringue took 10 minutes to brown.
8. When it is golden, remove the mold from the oven, let it cool and serve the lemon and meringue cake based on cookies. And if you want to serve it at another time, reserve it in the refrigerator and ready! The Lemon Pie is perfect to serve as dessert during a meal with friends or to surprise our partner without waiting for the arrival of a special occasion. And if you do not have an oven and want to prepare this easy cake, consult the lemon and meringue cake recipe without oven, replacing the mass broken with cookie base.
