Lemon pie with condensed milk recipe

The lemon pie or lemon pie is an irresistible cake, but if we add condensed milk it becomes an exquisite snack, especially for lovers of the lemon-meringue contrast. That mixture between the acidity of the lemon and the sweetness of the meringue is unrepeatable.

This recipe for lemon pie with condensed milk has several steps, however you can lighten its preparation if you use a shortcrust pastry for the base, but I advise you to make it better at home because you will gain in flavor.

It is an easy lemon cake with condensed milk because the filling is made in a simple way but it takes time to rest and you just have to have a little patience. If you meet all these requirements, without a doubt this is your cake, and in this article we will tell you a detailed step by step to make it perfect.

Ingredients to make Lemon Pie with Condensed Milk:

• For the filling:
• 2 sheets of gelatin
• 4 small lemons
• 4 eggs
• 1 yolk
• 200 grams of condensed milk
• 4 tablespoons of sugar
• 50 grams of butter
• 2 tablespoons cornstarch
• For the mass:
• 225 grams of flour
• 50 grams of ground almond
• 125 grams of cold unsalted butter
• 1 egg L
• For the meringue:
• 3 egg whites L
• 3 tablespoons of sugar
• 1 pinch of salt

How to make Lemon Pie with Condensed Milk:

1. To make the lemon pie tart with condensed milk, first we are going to prepare the filling.
2. To do this, we put the two gelatin sheets in water so that they hydrate.
3. Afterwards, we squeeze the lemons to obtain their juice.
4. In a saucepan we put the lemon juice obtained, the four tablespoons of sugar, the condensed milk, the butter cut into pieces, the tablespoons of cornstarch and the slightly beaten eggs and yolk.
5. We remove everything until we see that the cornstarch has dissolved without lumps and we put it on a low heat.
6.  We are constantly stirring with some rods, especially at the end, until the mixture thickens.
7. Remove the saucepan from the heat, drain the gelatin sheets and add them one by one while stirring after each addition.
8. Let the lemon pie cream with condensed milk cool.
9. Trick: For the cream to cool down sooner, we change it from the original saucepan to another container.
10. And now, let’s go with the base of the lemon tart with condensed milk.
11. To do this, put the flour, sugar, ground almonds and butter cut into pieces in a bowl.
12. We knead by hand until we have a sawdust-like texture.
13. You can also skip this step using the ready-made homemade shortcrust pastry recipe.
14. Tip: If we don’t have ground almonds, we can replace it with the same amount of flour.
15. Lightly beat the egg and add it. We knead with our hands until we obtain a homogeneous mass.
16. We form a ball with the base of the lemon cake with condensed milk, wrap it in plastic wrap and let it rest in the fridge for about 30 minutes.
17. Preheat the oven to 180ºC. Take the dough out of the fridge, lightly flour a work surface and roll out the dough with the help of a rolling pin.
18. We grease a pie plate of about 22 cm in diameter, preferably removable. We put the dough in it and trim off the excess.
19. We accommodate it well with our hands to the mold. Prick the base with a fork, cover the pan with baking paper and put some dried vegetables so that the dough does not rise when baked.
20. Bake the lemon pie dough with condensed milk for about 15 minutes with heat up and down at 180 ºC.
21. We take it out of the oven and carefully remove the baking paper with the legumes and put it back in the oven so that it browns a little, 5 more minutes.
22. Once the dough is baked, carefully unmold it and let it cool on a wire rack. Fill the cake with the lemon cream and condensed milk and reserve it in the fridge for about 6 hours or better overnight.
23. Once curdled, the lemon pie with condensed milk, it’s time to decorate it.
24. To do this, we put the egg whites in a bowl, which do not have to be cold but at room temperature.
25. With the help of some electric rods we mount the whites together with a pinch of salt.
26. When they are already quite raised, we add the sugar and continue beating until peaks form.
27. Place the meringue in a piping bag fitted with a star-shaped nozzle and form small mounds of meringue all over the surface of the cake until it is covered.
28. Trick: If you don’t have a pastry bag, nothing happens, put the meringue by spoonfuls forming peaks upwards.
29. And now we only have to gratin the lemon cake with condensed milk in the oven until the meringue is slightly browned, or if you have a kitchen torch, also brown the surface of the cake with it.
30. And it is ready to consume. We will reserve the lemon pie with condensed milkin the refrigerator until the moment of its consumption.