Main Ingredients:
Gelatin Powder: 12g; Butter: 30g; Cornstarch: 25g; Water: 50g; Egg Yolks: 2; Gelatin Sheets: 8g; Egg Whites: 100g; Sugar: 180g.
Additional Ingredients:
Whipping Cream: 250g; Cream: 125g (whipped); Milk: 250g; Granulated Sugar: 90g; Lemons: 2; Butter: as needed; Digestive Biscuits: 150g.
Flavor: Creamy; Technique: Other; Time: One hour; Difficulty: Advanced.
Detailed Steps for Making Lemon Pie
Crush the digestive biscuits into crumbs using a machine, melt the butter, mix well, and press into a 10-inch pie mold for later use.
Use a zester to zest the lemons and juice them using a manual juicer for later use.
Mix gelatin powder, cornstarch, water, and egg yolks together until well combined.
Boil milk, whipping cream, and sugar together, then add the above mixture while stirring continuously until thickened.
Soak gelatin sheets in water until softened, melt with butter over a double boiler, then add lemon zest and juice, mix well with the above mixture.
Pour the mixture into the prepared pie crust, smooth the top, refrigerate for about 20 minutes.
Mix the remaining lemon zest and juice with whipped Nestle cream, spread evenly on the chilled pie crust to form a mound.
Whip egg whites and sugar until stiff peaks form, pipe onto the pie using a large star-shaped tip as shown.
Evenly torch the surface until golden brown, sprinkle with powdered sugar for decoration, and it’s ready to serve.
