Lemon Pie

Students: Nicolás Huenchuñir – Richard Iturra

Class: 3°B
 Ingredients for the dough:

• 2 cups flour without baking powder

• 4 spoonfuls powdered sugar
• 100 gr butter at room temperature
• 2 egg yolks
• 1 teaspoonful essence of vanilla
 Ingredients for the stuffing:

•2 jars condensed milk

•1 cup lemon juice
•3 yolks
 Meringue:

•4 egg whites
•¾ cup sugar
•1 spoonful sugar flower
 For the dough:

• First, put the flour together with the sugar flower. Add the butter and with the hands form
crumbs. Add the essence of vanilla and the yolks, mix to form a soft but not sticky dough.
Put in a plastic bag and refrigerate for ½ hour.
• Then heat the oven to 180C. Spread butter a 26 cm detachable cake pan. Put the dough
on the bottom and sides of the prepared mold and prick the dough with a fork.
• Finally bake the dough for 15 minutes. Meanwhile prepare the filling and meringue.
 For the filling :

•
First, mix the condensed milks with lemon juice.
• Then, stir until you have a homogeneous mixture.
• Finally, add the egg yolks one at a time, stirring well. Save while the dough cools.
 For the meringue:

• First, beat the egg whites until they are frothy. Add the spoonfuls sugar, beat until you
have a hard and shiny meringue. Finally add the powdered sugar and beat until
integrated.
• Then, take out the oven dough, cover with the lemon filling and then cover with
tablespoons of meringue. After that, return the cake to the oven and bake for 2 minutes or
until the meringue is lightly browned.
• Finally, cool, unmold and serve.