INGREDIENTS
- For 1 22 cm cake.
- For the mass:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 4 items.
- -Zest of 1 lemon.
- – Flour 0000 250 g.
- Lemon cream:
- – Lemon Juice 200 cc.
- – Water 100 cc.
- – Lemon peel (with potato peeler) 2 items.
- – Sugar 250 g.
- – Flour 30 g.
- – Corn starch 30 g.
- – Eggs 2 items.
- – Yolks 4 items.
- – Butter 50 g.
- Italian meringue:
- – Whites 3 pcs.
- – Sugar 180 g.
- – Water 70 cc.
Essentially the most scrumptious lemon meringue cake! All of your detailed step-by-step: selfmade dough, lemon cream and Italian meringue
PROCEDURE:
For the mass:
1. Sandblast with the butter, powdered sugar and flour.
2. Add the yolks and lemon zester, 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 solid a 22 cm diameter ring. Freeze.
5. Prepare dinner at 170ºC till golden.
Lemon cream:
1. Warmth the juice with the water and lemon peel. When boiling, take away from cooking.
2. In one other bowl, combine the sugar with the flour, the starch and the eggs with the yolks.
3. Add the recent liquids by means of a strainer and blend.
4. Return to cooking and boil for 2 minutes.
5. Switch to a container and add the butter. Mingle. Take to fridge.
6. Fill the cake and let it cool. Make the Italian meringue and embellish.
Italian meringue:
1. Make a syrup with the sugar and water and prepare dinner till bubbles happen at 118ºC.
2. Beat the egg whites till stiff and incorporate the syrup in a thread, beating continually.
3. Proceed beating till you obtain a agency, shiny and silky meringue.
4. Enhance the lemon pie.
