Lemon pie is a classic dessert that has been enjoyed for generations. It features a buttery and flaky crust filled with a creamy and tangy lemon custard. The filling is made by combining fresh lemon juice, sweetened condensed milk, and egg yolks, creating a smooth and silky texture that is both refreshing and satisfying. Lemon pie is often served chilled and topped with whipped cream or meringue, adding a light and airy sweetness to the tart lemon filling. This dessert is perfect for any occasion, from a summer BBQ to a holiday gathering. In this recipe, we will show you how to make a delicious and classic lemon pie using a few simple ingredients and easy-to-follow steps.
In a large mixing bowl, combine the all-purpose flour, salt, sugar and butter. Mix the dough. Then add water, eggs and combine.
Transfer the dough onto a lightly floured surface. Shape it into a disk and wrap it in plastic wrap. Refrigerate the dough for one hour to allow it to rest and chill.
Preheat your oven to 375°F
Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough into a circle that's slightly larger than your pie dish.
Carefully transfer the rolled-out dough onto the pie dish. Gently press it into the bottom and sides of the dish, trimming any excess dough hanging over the edges.
To prevent the crust from shrinking during baking, you can blind bake it. Line the crust with parchment paper and fill it with pie weights or dried beans.
Bake for about 15 minutes. Then, remove the parchment paper and weights and bake for an additional 5 minutes, or until the crust is lightly golden.
Once the crust is ready, remove it from the oven and allow it to cool completely before adding the lemon pie filling.
Now for the lemon pie filling we will need to combine in a mixing bowl the egg yolks, eggs and sugar. Mix and add lemon juice.
Add the mixture in a hot pan ad mix. when it starts boiling add the unflavored gelatin, butter and mix. Then filling the crust with the mixture and cool for one hour in the refrigerator.
In a mixing bowl combine the egg whites when they look like snow al ready mixed,and then the granulated sugar.
Once your lemon pie is baked and cooled, spread the meringue frosting over the pie, covering the lemon filling entirely. You can spread it smoothly or create peaks and swirls for an attractive presentation.
To achieve a toasted meringue finish, you can use a kitchen torch to lightly brown the meringue on the top. Be careful not to burn it; a golden color is what you're aiming for.
Once the meringue is toasted, refrigerate the pie for at least an hour before serving to allow the frosting to set.ENJOY!
Keyword cook and salsa, La Fe food, lemon pie, lemon pie recipe, pie de limon
