LEMON PIE.
INGREDIENTS
for 4 people
FOR THE BISCUIT CRUST
1 package Maria biscuit
1/2 cup Butter
FOR THE FILLING
1 1/2 cup(s) Water
1/4 cup Corn Starch
1 cup sugar
1 pinch salt
1/4 cup lemon juice
3/4 cup of lemon zest
2 beaten egg yolks
2 tablespoon(s) Butter
FOR THE MERINGUE
2 egg whites
1 pinch salt
1 1/2 cup(s) Sugar
1/3 cup Water
PROCEDURE FOR THE CRUST
Mix the biscuit with the butter in a bowl until it has a sandy consistency. In a mold, place the biscuit crust at least 1 cm wide.
Freeze for 15 minutes to harden the cookie crust.
FOR THE FILLING
Boil the water. Mix the cornstarch, sugar and salt perfectly. With the help of a balloon whisk or blender, add to the boiling water and mix well to prevent lumps from forming. Without stopping beating, add the lemon juice and the egg yolks. Let cook for 1 minute, stirring constantly with a wooden stick. Remove from the heat and add the butter and incorporate it well. Pour the mixture into the crust and refrigerate.
FOR THE MERINGUE
Beat the egg whites until stiff peaks form. Bring the water to a boil and add the sugar, mixing until it is a honey consistency. Remove from the heat and add to the beaten whites in a string pattern and beat to incorporate perfectly. Decorate the pie with the meringue to your liking. If you like, you can brown the meringue with the help of a blowtorch.