INGREDIENTS
- Sugar time:
- – Nice salt 5 g.
- – Flour 250 g.
- – Manteca ointment 110 g.
- – Sugar 135 g.
- – Egg 1 unit.
- – Lemon zest 1 unit.
- Lemon curd:
- – Butter 120 g.
- – Lemon zest 1 unit.
- – Egg 1 unit.
- – Yolks 3 items.
- – Sugar 120 g.
- – Lemon juice 60 cc.
- Swiss meringue:
- – Whites 3 pcs.
- – Sugar 180 g.
We depart you one of the vital scrumptious truffles! LEMON PIE spectacular sucree dough, lemon curd and Swiss meringue you can’t miss I adopted the recipe beneath…
PROCEDURE:
1. For the dough we combine the flour with the sugar. Then we add the butter and sandblast.
2. Add the egg, lemon zest and mix all the pieces with out kneading till you acquire a dough.
3. Stretch on plastic wrap and place within the fridge for half-hour.
4. As soon as the dough is chilly, type a 22/24 cm pie pan or waist.
5. Place within the freezer for about quarter-hour.
6. Cook dinner in an oven at 160/170°C for about 20 minutes.
Lemon curd:
1. Place the eggs, yolks, sugar, lemon juice and lemon zest in a bowl, place over a double boiler and beat with a hand mixer till the preparation thickens, as soon as thick, take away and add the beforehand chilly butter. reduce into cubes, combine till melted.
2. For the Swiss meringue, combine the sugar with the egg whites till the sugar dissolves and reaches 60°C.
3. Beat till the bowl is chilly.
4. To assemble, fill the cake with the lemon cream and adorn with giant and small peaks of meringue (blow-torched) and some mini drops of lemon curd.
