Lemon pie without oven
Cortex
3 cups of sweet cookies
½ cup unsalted butter, melted
Filling
1 can of condensed milk (390 g approx., depends on the brand)
1 can of evaporated milk (400 g approx., depends on the ark)
1/3 cup lemon juice
Meringue
4 egg whites
¾ cup sugar
STEPS
The steps for the preparation are simple, but doing it with patience is key. You must follow
the order for the best result.
First, to start preparing the lemon pie without oven, is to grate the peel of half of the
lemons. To your own taste, you can grate less quantity. This will depend on the degree of
intensity you want the cake to have (large or small). Once this is done, reserve the zest
and squeeze all the lemons to save the juice.
Then, mix the condensed milk with the evaporated milk with a blender, electric or
manual rods, and gradually add the lemon juice while continuing to beat. The result should
be a homogeneous and full-bodied cream, that is, slightly thick.
Now that you have all the parts of the lemon pie ready, it's time to assemble it. To do this,
take the mold that you are going to use, place a base of cookies -the one you prefer- ,
without crushing or anything, so the cake will be much easier to make.
Pour a little of the previous lemon mixture, place another layer of cookies, another layer of
cream and so on until you finish with the ingredients. Ideally, the last layer should be lemon
cream.
Reserve the lemon cake with cookies in the refrigerator for 2-3 hours , or until it sets so
that it can be removed from the mold without problems. Remember that you can use any
other type of cookie to make this incredible and easy lemon marquise, as well as include a
little cream cheese in the preparation to give it an extra touch of flavor.
When it has curdled, carefully remove the lemon pie without oven from the mold so that it is
perfect. If you want, you can decorate the cold cake with blueberries, like us, or sprinkle a little
lemon zest on top
3 cups of sweet cookies
½ cup unsalted butter, melted
Filling
1 can of condensed milk (390 g approx., depends on the brand)
1 can of evaporated milk (400 g approx., depends on the ark)
1/3 cup lemon juice
Meringue
4 egg whites
¾ cup sugar
STEPS
The steps for the preparation are simple, but doing it with patience is key. You must follow
the order for the best result.
First, to start preparing the lemon pie without oven, is to grate the peel of half of the
lemons. To your own taste, you can grate less quantity. This will depend on the degree of
intensity you want the cake to have (large or small). Once this is done, reserve the zest
and squeeze all the lemons to save the juice.
Then, mix the condensed milk with the evaporated milk with a blender, electric or
manual rods, and gradually add the lemon juice while continuing to beat. The result should
be a homogeneous and full-bodied cream, that is, slightly thick.
Now that you have all the parts of the lemon pie ready, it's time to assemble it. To do this,
take the mold that you are going to use, place a base of cookies -the one you prefer- ,
without crushing or anything, so the cake will be much easier to make.
Pour a little of the previous lemon mixture, place another layer of cookies, another layer of
cream and so on until you finish with the ingredients. Ideally, the last layer should be lemon
cream.
Reserve the lemon cake with cookies in the refrigerator for 2-3 hours , or until it sets so
that it can be removed from the mold without problems. Remember that you can use any
other type of cookie to make this incredible and easy lemon marquise, as well as include a
little cream cheese in the preparation to give it an extra touch of flavor.
When it has curdled, carefully remove the lemon pie without oven from the mold so that it is
perfect. If you want, you can decorate the cold cake with blueberries, like us, or sprinkle a little
lemon zest on top