110 min
Suitable for vegetarians
Type of dish: Pastries, Dessert
Temperature: Cold, Room temperature
Ingredients for 5 portions
Ingredients for portions/units
Dutch dough 0.15 kg
Lemon cream 0.375 l
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
Sugar 0.01 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.007 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 0.55 g
Saturates 6.78 g
Monounsaturated fatty acids 3.95 g
Polyunsaturated fatty acids 0.85 g
Cholesterol 144.82 mg
Calcium 33.32 mg
Iron 0.83 mg
Zinc 0.6 mg
Vitamin A 164.21 ug
Vitamin C 0.18 g
Folic acid 19.48 ug
Salt (Sodium) 86.83 mg
Sugars 41.95 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.