Ingredients:
Massa:
– 1 ½ pack of Biscuit Maizena Adria
– 2 cups of butter or margarine at room temperature
Filling:
– 2 whites
– 2 gemas
– 1 cup of sugar (tea)
– 1/2 cup butter or margarine
– 1 ½ cups of cream (milk)
– Zest of 1 lemon
– 6 tablespoons of lemon juice
– 1 tablespoon cornstarch
Roof:
– 2 whites
– ½ cup of sugar
Preparation mode:
Massa
Take the biscuit to the processor and beat until you get a farofa. Pour into a deep bowl, add butter or margarine and knead well with your fingers. Line the bottom and sides of a collapsible mold (27 cm in diameter) and set aside.
Filling
Beat the egg whites and reserve. Then beat the sugar well with butter or margarine. Stir in egg yolks, cream, lemon zest, lemon juice and cornstarch. Finally, gently fold in the beaten egg whites.
Pour the filling over the dough and place the pie in a preheated medium oven (180ºC) for about 45 minutes or until the filling is consistent and the surface is golden.
Roof
Beat the egg whites, add the sugar and let it beat until well combined and set aside. Remove the pie from the oven, spread the topping and return to the oven for 5 minutes or until the meringue is golden. Let it cool and take it to the fridge for 2 hours. Unmold the pie onto a flat plate and decorate with lemon zest.
