INGREDIENTS
- Yield 1 22cm cake
- For the mass:
- Butter 100 grams
- Powdered sugar 100 grams
- Yolks 4 models
- Zest of 1 lemon
- Flour 0000 250 grams
- Lemon cream:
- Lemon caramel ice cream
- Italian meringue:
- Claras 4 models
- Sugar 240 grams
- Water 80 cc
Lemon pie reversed!
How do I make the dough?
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 meringue:
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 always.
3. Proceed beating till you obtain a agency, shiny and silky meringue.
4. Embellish the Lemon pie
