INGREDIENTS
- Time:
- – Butter 225 g.
- – Impalpable Sugar 150 g.
- -Zest of 1 lemon.
- – 1 egg.
- – Flour 500 g.
- Merengue:
- – Whites 90 g.
- – Sugar 180 g.
- Lemon cream:
- – Lemon juice 180 cc.
- – Sugar 300 g.
- – 4 Eggs.
- – 6 yolks.
- – Butter 120 g.
- -Zest of two lemons.
With this recipe, get able to get pleasure from a spectacular lemon pie!
PROCEDURE:
Time:
1. Beat the butter with the sugar, add the egg.
2. Add the lemon zest and combine the flour with light actions, with out kneading till it’s built-in and the dough is fashioned.
3. Place within the fridge for half an hour.
4. Stretch the saber dough till it reaches a thickness of 1/2 cm.
5. Line the pie plate with the dough and place within the freezer. After some time, bake the dough at 180C for approx. quarter-hour with weight after which one other 10 with out the aluminum foil. 6. After cooking is completed, cool.
7. In a glass bowl, combine the yolks and eggs, sugar and lemon juice. 8. Place in a bain-marie and prepare dinner, stirring till the preparation thickens, add the zest. Heat up and add the butter little by little, forming a homogeneous cream.
9. Pour the filling over the cake and clean the floor. Refrigerate till it solidifies.
For the Italian meringue:
1. Put together a syrup with the water and sugar at 118 C. Alternatively, beat the egg whites till stiff. Add the syrup in a stream whereas persevering with to beat the egg whites.
2. Beat till the preparation lowers its temperature.
3. Beautify the lemon pie with the meringue and burn the floor with a blowtorch or utilizing the oven grill.
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