Lemon meringue pie
6. August 2012
This recipe is sized in a small round shape (20 cm) with low edges, I have a smaller form only cake, it is a little bit of aesthetics, because the snow gets a little bit and does not make such a beautiful snow cap, but the taste does not change anything This is a very pleasant and refreshing dessert.
45 minut
-
8
porcí
Postup
1.
Mix all dry ingredients thoroughly onto the cabinet and use cold hands or robots to quickly apply cold butter. Add just enough water to make the dough come together. Sometimes I do not need a drop, which is because the butter also contains more or less water ... It is essential to keep the dough together and keep the process as low as possible.
2.
Pack the dough in the foil and leave it in the fridge for at least 30 minutes.
3. When it is rest, leave it for a few minutes at room temperature and roll into a circle large enough to cover the 20 cm form with the edge. Transfer it using a roller into the mold, adjust the fingers, cut the protruding edges, pierce the bottom with a fork and place in the freezer.
3. When it is rest, leave it for a few minutes at room temperature and roll into a circle large enough to cover the 20 cm form with the edge. Transfer it using a roller into the mold, adjust the fingers, cut the protruding edges, pierce the bottom with a fork and place in the freezer.
4.
Preheat the oven to 200 ° C. When it reaches the desired temperature, remove the cabinet from the freezer, unload it with baking paper and fill with beans, rice or profi ceramic spheres. Bake this way for 20 minutes. After 20 minutes remove the body, remove the paper with the filler and keep it for 5-10 minutes into the golden brown. Let the mold cool on the grate before you prepare the filling.
5.
Set the oven to 175 ° C. Mix flour, starch, sugar and salt in a larger pot. Add water, lemon juice and bark. Mix well and bring to boiling while stirring. Add the butter, stir until it dissolves and shut off the plate.
In a small bowl mix the egg yolks, add 1 dcl of hot lemon cream and mix quickly. Now you can add this mixture to the lemon cream and stir again to boil until the cream thickens and becomes stretchy. Approximately 10 minutes.
In a small bowl mix the egg yolks, add 1 dcl of hot lemon cream and mix quickly. Now you can add this mixture to the lemon cream and stir again to boil until the cream thickens and becomes stretchy. Approximately 10 minutes.
6.
Pour cream on body and evenly spread.
7.
In a large, clean bowl, whisk the whites with a pinch of salt into the solid snow, gradually add sugar. When the snow is done and the sugar is well connected, treat it with a hot lemon filling, spoon or knife to create an interesting structure. Bake for 10 minutes or until beautifully golden.
