Today we will take a cue from a classic American Pie, the Key Lime pie. A tart prepared with the files of the Keys islands born in Florida and now famous all over the world. In my version we will try to make a little more Mediterranean This American must replacing the files with our fragrant lemons so as to transform the Key lime pie in a lemon pie. Very fresh because of the citrus fruit is very greedy to enjoy with an easy recipe easy to prepare. Let’s see how to proceed.
200 grams of dried biscuits
25 grams of sugar
85 grams of butter
397 grams of condensed milk (I’m not crazy, the cans on the market contain exactly this amount of product)
120 ml of lemon juice
The peel of a lemon
1 whole lemon for decoration
4 egg yolks
Cream for decoration
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First we prepare the base. We grind the biscuits together with the sugar, melt the butter and combine the ingredients in a boule. Stir well until the mixture is compact..
We cover our mould with wet paper and well wrung out and pour into the base. Helping us with a tablespoon stendiamola evenly creating the edge. We supply, in preheated oven, for 10 ‘ to 180 ° then bake and let cool.
Let’s prepare the cream now. We squeeze the lemons and we filter the juice to remove seeds and pulp. We put the egg yolks in a mixer and Montiamoli.
As soon as the yolks are fitted, add the condensed milk flush and work the dough for about ten minutes, adding also the lemon juice and the grated peel. As soon as the cream is ready, versiamola on the base, Livelliamola and supply at 180 ° for 10 ‘. After cooking time, bake, let cool and prepare for decoration.
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We decorate our lemon Pie with some chabikwa of whipped cream along the whole edge and with slices of lemon, cut very thin, in the central part. If you prefer to be able to completely cover the tart with cream, helping with the sac a few.
