110 min
Suitable for vegetarians
Type of dish: Dessert, Pastries
Temperature: Cold, Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Dutch dough 0.175 kg
Lemon cream 0.375 l
Plain flour 0.088 kg
Creamed margarine 0.053 kg
Icing sugar 0.026 kg
Eggs 0.175 ud
Vanilla flavour 0.009 g
Table salt 0.175 g
Lemon pulco, bottle 0.025 l
Water 0.15 l
Sugar 0.09 kg
Eggs 2.0 ud
Butter 0.018 kg
Creamed corn 0.012 kg
Sterilised milk 0.075 l
Sugar 0.015 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.011 kg

For this recipe, you will need to make the following preparations: 


  • Cover the pie mould with the shortcrust dough.
  • Fill it with the lemon custard and bake the pie at 200 ºC for 25 minutes.
  • Let it completely cool and decorate with the Italian meringue. Then put the pie under the broiler to lightly caramelize the top.
  • Cut the pie into wedges and serve it with crème anglaise.
Nutritional information (1 portion)
Fiber 0.63 g
Saturates 5.13 g
Monounsaturated fatty acids 4.4 g
Polyunsaturated fatty acids 4.66 g
Cholesterol 145.89 mg
Calcium 40.97 mg
Iron 0.92 mg
Zinc 0.67 mg
Vitamin A 95.75 ug
Vitamin C 0.27 g
Folic acid 21.34 ug
Salt (Sodium) 179.86 mg
Sugars 43.87 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.