INGREDIENTS
- Base:
- – Vanilla cookie 350 g.
- – Butter 130 g.
- – Sugar 1 tbsp.
- – Liquor 1 cda.
- Stuffed:
- – Yolk 6 models.
- – Condensed milk 800 cc.
- – Lemon zest 2 models.
- – Lemon juice 240 g.
- Extras:
- – Crema chantilly 500 g.
- – Lemon 2 models.
KEY LEMON PIE
PROCEDURE:
1. To make the bottom, course of the cookies with the melted butter, sugar and liquor. Line base and edges of 26 cm detachable mildew.
2. Place within the chilly for quarter-hour and bake in a medium oven for 10 minutes.
3. Reserve.
4. For the filling, beat the yolks just a little and add the condensed milk, zest and lemon juice. Combine with out mixing.
5. To assemble, pour the filling over the dough and bake within the oven for 20 minutes. Enhance with chantilly cream and lemon slices.
