Crust: 1 cup all-purpose flour, 1/3 cup unsalted butter, softened, 3 tablespoons water, pinch of salt, and 1 tablespoon lemon juice.
Filling: 1 cup sweetened condensed milk, 1/2 cup all-purpose flour, 1 1/2 cups warm water, 3 large egg yolks, 2 tablespoons unsalted butter, melted, and 1/4 cup freshly squeezed lemon juice.
Suspiro: 3 large egg whites, pinch of baking powder, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon grated lemon zest, and 1/3 cup sweetened condensed milk.
Crust: 1 cup all-purpose flour, 1/3 cup unsalted butter, softened, 3 tablespoons water, pinch of salt, and 1 tablespoon lemon juice.
Filling: 1 cup sweetened condensed milk, 1/2 cup all-purpose flour, 1 1/2 cups warm water, 3 large egg yolks, 2 tablespoons unsalted butter, melted, and 1/4 cup freshly squeezed lemon juice.
Suspiro: 3 large egg whites, pinch of baking powder, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon grated lemon zest, and 1/3 cup sweetened condensed milk.
Crust: Mix the flour with the butter until it forms a crumbly mixture
Add the water and salt
Preheat the oven to 400°F
Roll out the dough and place it in a 9-inch pie dish
Cover with parchment paper
Assemble the crust according to package instructions
Bake for 15 minutes, then remove from the oven and let cool slightly
Filling: Whisk together the sweetened condensed milk, flour, and warm water until smooth
Add the egg yolks, melted butter, and lemon juice
Pour into the cooled pie crust
Suspiro: Beat the egg whites until stiff peaks form
Fold in the baking powder, lemon juice, zest, and sweetened condensed milk
Place over the filling and bake at 400°F for an additional 10-15 minutes, or until lightly browned.
