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  • Lemon Pie

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    Jhanira Bendezu
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    This document provides a recipe for a lemon pie with three components: a vanilla cracker crust made from cracker crumbs, cinnamon, and melted butter; a lemon filling made by combining lemon juice, condensed milk, and egg yolks; and a meringue topping made by beating egg whites with sugar. The crust is baked for 10 minutes before adding the filling, which is then baked for 18 minutes at 180°C before cooling. Finally, a meringue made from beaten egg whites and sugar is added to top the pie.

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    This document provides a recipe for a lemon pie with three components: a vanilla cracker crust made from cracker crumbs, cinnamon, and melted butter; a lemon filling made by combining lemon juice, condensed milk, and egg yolks; and a meringue topping made by beating egg whites with sugar. The crust is baked for 10 minutes before adding the filling, which is then baked for 18 minutes at 180°C before cooling. Finally, a meringue made from beaten egg whites and sugar is added to top the pie.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    11 views3 pages

    Lemon Pie

    Uploaded by

    Jhanira Bendezu
    This document provides a recipe for a lemon pie with three components: a vanilla cracker crust made from cracker crumbs, cinnamon, and melted butter; a lemon filling made by combining lemon juice, condensed milk, and egg yolks; and a meringue topping made by beating egg whites with sugar. The crust is baked for 10 minutes before adding the filling, which is then baked for 18 minutes at 180°C before cooling. Finally, a meringue made from beaten egg whites and sugar is added to top the pie.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 3

    LEMON PIE

    INGREDIENTS
    For the cracker crust:
    • 1 ½ cups of vainilla cracker
    crumbs
    • 1 teaspoon cinnamon
    • 5 tablespoons melted butter

    For the lemon pie filling:


    • 1 cup lemon juice
    • 14-ounce can of condensed
    milk
    • 5 egg yolks

    Frances merigue:
    • 5 egg White
    • ½ cup granulated sugar
    • Combine the all the ingredients
    of the crust.
    • Cover the mold with the cookie.
    • Bake at 180°C for 10 minutes.

    • Combine the lemon juice,


    condensed milk, and egg yolks in a
    mixing bowl.
    • Pour the filling into the cracker
    crust.
    • Bake at 180°C for 18 minutes, let it
    cool down at room temperature.

    • Beat the egg’s white, while we


    add sugar. Then continue
    beating for 6 minutes.
    • Top the pie with the meringue.

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