INGREDIENTS
- Makes a 22cm cake.
- For the mass:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 4 models.
- -Zest of 1 lemon.
- – Flour 0000 250 g.
- Lemon cream:
- – Lemon juice 200 cc.
- – Water 100 cc.
- – Lemon Peel (with potato peeler) 2 models.
- – Sugar 250 g.
- – Flour 30 g.
- – Corn starch 30 g.
- – Eggs 2 models.
- – Yolks 4 models.
- – Butter 50 g.
- Italian meringue:
- – Whites 3 pcs.
- – Sugar 180 g.
- – Water 70 cc.
Discover ways to put together an actual LEMON PIE by following Cooks’ recipe under with all the ideas and secrets and techniques in order that the lemon cream and Italian meringue end up scrumptious!
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 forged a 22 cm diameter ring. Freeze. Prepare dinner at 170 levels
till golden.
For the 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. Add the recent liquids by way of a strainer and blend.
3. Return to cooking and boil for 2 minutes.
4. Switch to a container and add the butter. Mingle. Take to fridge.
5. Fill the cake and let it cool. Make the Italian meringue and beautify.
For Italian merengue :
1. Make a syrup with the sugar and water and prepare dinner till bubbles seem, 118 levels.
2. Beat the egg whites till stiff and incorporate the syrup in a thread, beating continually. Proceed beating till you obtain a agency, shiny and silky meringue.
3. Embellish the Lemon pie. Take pleasure in it!
