Lemon pie recipe without oven

The traditional lemon pie is a dessert chosen by many, therefore, it is worth knowing how to prepare it easily and quickly. Although lemon curd would have originated in England in the 18th century, it is claimed that the first recipe for lemon pie with a puff pastry base and lemon curd filling was the work of an American cook born in Philadelphia in the 19th century. However, there are those who maintain that the true creator was a Swiss pastry chef, since he was the first to combine lemon cream with Italian meringue. Beyond these authorship disputes, this dessert became so popular that even in the US, they celebrate National Lemon Pie Day on August 15 of each year.

Likewise, in this article we are going to teach you how to make lemon pie without an oven so that you can enjoy this delicious dessert.

Ingredients to make Lemon Pie without oven:

For the base
200 grams of sweet cookies without filling
75 grams of melted butter

For the lemon cream
½ liter of milk
100 grams of sugar (½ cup)

4 yolks
50 grams of corn starch
200 cubic centimeters of squeezed lemon juice

1 grated lemon peel
1 tablespoon butter
For the meringue

4 egg whites
180 grams of sugar
8 tablespoons of water

How to make Lemon Pie without oven:

Start the recipe by assembling the base of the lemon pie without oven.
To do this, process the cookies until they form a sandblasting.
You can do it with a processor or by wrapping the cookies with a towel and going over them with a rolling pin or bottle until they are completely ground.

Melt the butter in the microwave or in a water bath.
Place the ground cookies in a bowl and pour the melted butter over them. Unify both ingredients to form a kind of very compact dough. If you think you need more melted butter, you can add a little more.
Line a 26 cm diameter spring form tart pan with the cookie dough and butter. Then reserve in the fridge.

Tip: if you prefer the filling to be higher, you can use a 24 cm mold.
For the lemon cream, place the milk with half the sugar in a pot and bring it to the fire. Next, in another bowl, beat the eggs with the lemon zest.
Also add the cornstarch, the rest of the sugar and the lemon juice. Continue beating to perfectly integrate all the ingredients.

When the milk boils, pour a part over the smoothie and then integrate with a hand mixer and pour all the preparation into the pot.
Return to the heat and continue mixing trying to reach all corners of the pot to prevent the preparation from sticking to the bottom.
When it thickens, remove from the heat and pour it into another container to cut the cooking.

Add the tablespoon of butter to the preparation, integrate with the hand whisk.
Pour the preparation into the moldon the basis of cookies and when the temperature drops a little, take it back to the fridge.
Finally, prepare the meringue. To do this, first place the sugar in a pot and add water to cover it. Take to the fire to prepare the syrup.

Trick: do not overdo it with the water, you only have to put the amount necessary to cover the sugar.
In a bowl, place the egg whites and start beating with an electric mixer
When the syrup reaches 118 °C or you see that it is boiling making large bubbles, remove from the heat and pour the syrup in the form of a thread over the whites while you continue beating.

Continue beating until you notice that the sides of the bowl have cooled and the meringue has reached the necessary consistency.
You will see that you can form peaks with the whisk. To check if it is correctly prepared, you can turn the bowl without the meringue falling out.
Place the meringue on the cake with a spoon, distribute evenly over the entire surface, and make the decoration that you prefer