Lemon pie

Ingredients for 1 servings:

• 300 g flour
• 100 g butter
• 70 g sugar
• 1 tsp baking powder
• 1 pinch of salt
• 2 eggs
• 2 limes, peel of which
• 1 can condensed milk (Nestlé or Russian condensed milk)
• 2 limes, juice of which
• 4 tsp sugar
• 3 eggs

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Lemon pie, a classic pie from Chile

In a bowl, mix the flour, baking powder, and butter. Cut the butter into small pieces and crumble it into the flour with your fingers. Add the sugar, a pinch of salt, and the eggs and mix. Wash the two limes and zest them. Add them to the dough and knead until a nice, soft dough forms. Form a ball and let it cool in the refrigerator (or by a window in winter) for 20 to 30 minutes. Meanwhile, prepare the filling. Put the condensed milk in a saucepan and squeeze out the lime juice. Add this to the condensed milk, stirring constantly, until you get a smooth cream. Separate the eggs and add the egg yolks to the cream (again, stirring constantly). Let the cream cool slightly (this will firm it up a bit). Briefly preheat the oven to 180°C. Butter and flour a 24-28 cm baking pan, roll out the shortcrust pastry, and place it in the pan. It’s important to leave a border, as the filling will need to fit inside this later. Prick the crust a few times with a fork to prevent it from rising during baking. Bake the crust for about 20 minutes (without browning!!!). Remove the crust from the oven and, after letting it cool briefly, pour the lemon curd onto the crust. Now prepare the “merengue.” Beat the three egg whites until you can turn the bowl upside down without any of it spilling out (in Spanish: “punto de nieve”). Add a little sugar to taste. Pour the foam onto the pie and spread it evenly (but don’t smooth it out!). Sprinkle the sugar over the foam. Bake the pie for another 30 minutes at 180°C, turning it upside down again during the last few minutes to give it a golden brown. Done! It’s best to let the pie cool slightly, but it can also be served lukewarm.