INGREDIENTS
- For the mass:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 4 to five items.
- -Zest of 1 lemon.
- – Essence or oil of lemon 1 cdita.
- – Flour 0000 250 g.
- – Peanut or almond powder 50 g.
- Creamy lemon:
- – Lemon juice 240 cc.
- – Lemon zest 2 items.
- – Yolks 120 grams (6uni) or 3 entire eggs.
- – Condensed milk 800 cc (2 cans).
- For adornment:
- – Delicate lemon or lime zest.
- – Contemporary blueberries.
- Chantilly cream:
- – Crema 200 g.
- – Impalpable sugar 20 g.
- – Powdered milk 1 tbsp.
- – Vanilla essence 1 cdita.
We depart you the recipe for this scrumptious KEY LIME PIE with lemon cream, chantilly cream and blueberries
PROCEDURE:
For the mass:
1. Sandblast with the butter, powdered sugar and flour. Add the peanut powder.
2. Add the yolks and lemon zester, essence and mix till all of the elements are homogenized.
3. Stretch to three mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and kind a 22 cm diameter ring. Freeze.
5. Cook dinner at 160ºC till golden.
For the lemon cream:
1. Combine the yolks within the lemon juice, taste with zester in a bowl with a hand mixer.
2. Add the condensed milk and ensure to combine. Mildew on the already cooked cake base.
3. Bake at 130ºC (minimal) for 20 to 25 minutes. They solely need to coagulate the yolks, taking care that they don’t come to a boil to keep away from roughness and migration of water. At this temperature the dough won’t burn.
4. Place within the fridge till utterly cooled. Embellish with cream.
