Lemon Pie Cups

Lemon Pie Cups

Lemon Pie Cups

Ingredients

  • Lemon Cream ⬇️
  • 1 can (14 oz) of La Lechera Sweetened Condensed Milk (397 g)
  • 6 tablespoons of fresh lemon juice (about 90 g)
  • 1 teaspoon of vanilla extract
  • 2 egg yolks (about 17 g)
  • Combine all the ingredients for the cream and cook over medium heat for 12 minutes, stirring constantly.
  • Crust ⬇️
  • 1 1/2 cups (about 100 g) of crushed Maria biscuits
  • 5 tablespoons (about 50 g) of melted butter
  • Swiss Meringue ⬇️
  • Approximately 3 egg whites (about 100 g)
  • 3/4 cup (about 180 g) of sugar

Instructions

  1. Prepare Lemon Cream: In a saucepan, combine the La Lechera Sweetened Condensed Milk, fresh lemon juice, vanilla extract, and egg yolks. Cook the mixture over medium heat, stirring constantly, for about 12 minutes until thickened. Set aside to cool.
  2. Make the Crust: In a bowl, mix the crushed Maria biscuits with melted butter until well combined. Press the mixture into the bottom of individual serving cups or ramekins to form the crust.
  3. Fill with Lemon Cream: Once the crust is prepared, spoon the cooled lemon cream over the crust, filling each cup almost to the top.
  4. Prepare Swiss Meringue: In a clean, dry bowl, beat the egg whites until foamy. Gradually add the sugar while continuing to beat until stiff peaks form.
  5. Top with Meringue: Spoon or pipe the Swiss meringue over the lemon cream in each cup, covering it completely.
  6. Bake or Torch (Optional): If desired, you can bake the filled cups in a preheated oven at 350°F (180°C) for about 10 minutes until the meringue is lightly golden. Alternatively, you can use a kitchen torch to carefully brown the meringue.
  7. Chill and Serve: Once baked or torched, let the Lemon Pie Cups cool slightly, then refrigerate them for at least an hour before serving. Enjoy these delightful treats!

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