Lemon Pie

Directions

• Pasta
• In the processor or blender, add 300g of Maria/Maizena biscuit;
• Beat until it becomes a flour;
• Add 200g of melted butter;
• Child;
• Transfer the dough to a greased shape;
• Squeeze the dough well;
• Place in the freezer for 30 minutes;
• Cream
• In a small bowl, add 12g of unflavored powdered gelatin;
• Add 5 tablespoons of hot water;
• Mix well and set aside;
• In the blender, add 1 box of condensed milk;
• Add 2 boxes of cream;
• Add ½ cup of lemon juice (120ml of lemon squeezed without water);
• Beat well;
• Add the hydrated gelatine that was reserved;
• Put the cream in the dough;
• Put it in the fridge;
• Meringue topping
• In a bowl, add the whites of 2 eggs;
• Add 3 tablespoons of sugar;
• Bring to the fire in a water bath for 5 minutes (keep mixing);
• When you don’t feel the sugar grains and you notice that it’s warm, put it in the mixer;
• Beat until a cloud forms;
• Squeeze a few drops of lemon while beating;
• Add the meringue on top of the pie;
• Spread;
• You can brown it with a blowtorch (optional)
• Add lemon zest to decorate;
• Your lemon pie is ready!