How to make lemon pie

Content

Part 2 of 3: Prepare the lemon filling
Part 3 of 3: Bake and decorate the cake
Tips
What do you need

1 Preheat oven to 180 ° C and pour crumbs into a bowl. Take a bowl and pour one and a half cups (180 grams) of crumbled unsalted crackers into it. To make the crumb, grind 11-12 square crackers with a mixer or blender.

Advice:If you want to add some nuts to the base, substitute half a cup (60 grams) of crumbs for half a cup (60 grams) of grated toasted almonds.

2 Combine the crumbs with sugar and butter. Melt 5 tablespoons (70 grams) of butter and pour into a bowl of crumbled crackers. Add 1/3 cup (65 grams) sugar and stir well to distribute the butter and sugar evenly throughout the mixture.

The base mix should be wet and sand-like in consistency.

3 Place the base in a baking dish. Take a 23 cm baking dish and spoon the mixture into it. Using your fingers or the bottom of a measuring glass, spread the mixture evenly over the bottom and sides, pressing firmly against the mold.

Press firmly on the base as you press it down so that the thickness is uniform over the entire area.
The base should be about 0.5-1.5 cm thick.

4 Bake the crackers base for 8-10 minutes. Place the pan with the base in a preheated oven and bake until the base is light golden brown. It should smell like fresh baked goods. Remove the base from the oven and place on a rack to cool down the baked goods.

While the base is cooling, prepare the filling.
Do not turn off the oven - leave it preheated to 180 ° C.

Part 2 of 3: Prepare the lemon filling

1 Squeeze the juice out of 5-6 lemons. Cut each lemon in half and use a juicer or citrus press to squeeze the juice into a bowl or measuring glass. Squeeze lemons until you have 1 cup (240 ml) juice.
- Store-bought juice can be used, but it will not be as aromatic or tart as fresh juice.
2 Separate the yolks 5 eggs from the whites and pour them into a bowl. Beat 5 eggs and separate the yolks from the whites. Throw away the proteins or save for another recipe if you are going to bake something else. Then pour 5 yolks into a bowl.
Advice: if you want to cook something using the leftover proteins, bake meringues, Pavlova cake, macaroni or angel biscuit.
3 Whisk in juice, egg yolks and condensed milk. Pour the lemon juice into a bowl of egg yolks. Then open a can of condensed milk (380 g) and pour it into a bowl as well. Whisk the ingredients until the mixture is smooth.
- Condensed milk will make the pie filling thicker and sweeter.
4 Place the filling into the cake base. When the base has cooled slightly, pour the lemon filling into it. Using a spatula or the back of a spoon, spread the filling evenly so that it is flush with the sides of the base.

Part 3 of 3: Bake and decorate the cake

1 Bake the cake for 18-20 minutes. Place the pie pan in an oven preheated to 180 ° C and bake until the edges of the filling are slightly swollen. They should look tight, although the filling will still be slightly runny in the center.
- As the pie cools, the filling in the center will also become dense.
2 Remove the cake from the oven and leave to cool for at least 5 hours. Turn off the oven and remove the cake. Place it on a rack to cool the baked goods and let it cool to room temperature. Then cover the cake and refrigerate.
Advice: If you are preparing a cake ahead of time for an event, bake it and let it cool. Then refrigerate it overnight and garnish with whipped cream the next day.
3 Whip the cream with powdered sugar and vanilla. Place 1 tablespoon (8 g) caster sugar and 1 teaspoon (5 ml) vanilla extract (or 10-15 g vanilla sugar) in a large bowl. Then add 1 cup (240 ml) heavy cream and whisk with a hand or stand mixer on high speed. Whisk the mixture until strong peaks are formed.
- You will whip up the cream faster if you chill the mixer attachments and the bowl in the refrigerator beforehand.
4 Spoon or squeeze the whipped cream out of a pastry bag onto the cake, then serve. Remove the chilled lemon pie from the refrigerator and spoon the whipped cream over it. If you want to make your cake even prettier, pour the whipped cream into a piping bag with a star attachment. Use a bag to decorate the cake with spirals and stars. Cut open the cake and serve cold.
- Leftover lemon pie can be covered with cling film and refrigerated for 3-4 days. Be aware that the whipped cream will flow over time.