INGREDIENTS
- Shortbread masa:
- – 240 g of manteca ointment.
- – 120 g of powdered sugar.
- – 2 eggs.
- – 530 g of 0000 flour.
- – 60 g of almond flour.
- Lemon cream:
- – 6 servings (120 g).
- – 4 eggs (240 g).
- – 230 g of sugar.
- – 220 cc of lemon juice.
- -Zest of two lemons.
- – 120 g of butter.
- – 20 g of starch.
- Italian meringue:
- – 5 egg whites (150 g).
- – 300 g of sugar.
- – 90 cc of water.
Here’s a recipe for the basic lemon pie, fantastically embellished with Italian meringue. With sablée dough and lemon cream.
PROCEDURE:
For the shortbread masa:
1. In a bowl, add the creamed butter together with the powdered sugar.
2. Then we add the eggs, one after the other, till they’re nicely built-in.
3. Sift the flour with the almond flour and add it to the earlier preparation. We type a sq. of dough on a bit of plastic wrap or parchment paper. We cowl with one other of those papers to have the ability to stretch the dough to a thickness of three mm. Refrigerate till the dough is agency for 20 minutes.
4. Then we prepare the dough to mildew it into the tartlets and place them within the chilly earlier than cooking.
4. Earlier than baking them, we cowl the floor with aluminum foil and a weight (it may be beans or flour as much as the perimeters). We cook dinner in a medium oven at 160°C for 10 minutes. We take away the burden and end cooking for six extra minutes.
We take away from the oven, let it cool after which fill with the lemon cream!
Lemon cream:
1. In a stainless-steel bowl, mix the yolks, eggs, sugar, starch, juice and lemon zest.
2. Place over low warmth and cook dinner, stirring till it thickens.
3. When it thickens, take away from the warmth, when the temperature of the preparation drops, add the chilly butter little by little. It may be sieved whereas scorching to take away the zest.
4. Pour over the cake and even out
5. Refrigerate and adorn as desired with Italian meringue.
Italian meringue:
1. Make a syrup with the sugar and water, cooking it till it reaches a temperature of 118/121 °C.
2. Place the egg whites within the bowl. When the syrup begins to bubble, start to beat.
3. When the syrup reaches the purpose, pour over the egg whites, all the time beating at medium velocity. Improve Velocity. The meringue might be prepared when it warms to room temperature. Take away it from the bowl and switch it to a piping bag with a clean or curly nozzle.
To brighten!
