Lemon Pie with Nest Milk: Creamy, Easy to Make and with a Surprising Flavor

Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Lemon Pie. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!

Check it Out Too!

How to make Lemon Pie with Nest Milk

The Lime Pie with Powdered Milk blends the freshness of lime with the creaminess of powdered milk, making it the perfect dessert to end any meal. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.

Ingredients:

For the base:

10 tablespoons (1 1/4 sticks) of butter or margarine (140 grams)
2 packages of Maria cookies (or graham crackers)

For the lime mousse with powdered milk:

1/2 envelope of unflavored gelatin
3 tablespoons of water to hydrate the gelatin
2/3 cup of freshly squeezed lime juice (150 ml)
1 cup of powdered milk
1 small carton of heavy cream (8.45 oz or 250 ml)
1 small can of sweetened condensed milk (14 oz or 396 g)

For assembly:

2/3 cup of whipped cream with stiff peaks (150 ml)
Lime zest to taste

Directions:

For the base:

First, place the Maria cookies in a food processor and process until they form a fine flour.

Next, add the melted butter or margarine and mix until you have a moist and homogeneous crumb mixture.

Line the bottom and sides of a 20 cm (8-inch) removable-bottom round glass pan and bake in a preheated oven at 356 °F (180 °C) for about 10 minutes.

After that, remove from the oven and set aside.

For the lemon mousse with Ninho:

First, hydrate the unflavored gelatin in water and dissolve according to the package instructions.

Then, place the sweetened condensed milk, heavy cream, Ninho powdered milk, and fresh lemon juice in a blender and blend until the ingredients are well combined.

Next, add the dissolved gelatin and blend quickly to incorporate.

Assembly:

Pour the mousse onto the base and refrigerate to set.

Afterwards, remove from the fridge and top with whipped cream beaten to stiff peaks for finishing.

Finally, garnish with lemon zest to taste, refrigerate for 2 hours, then remove from the fridge and unmold onto a glass platter.

And the most amazing lemon pie in the world is ready.