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Lemon pie with meringue

Lemon pie with meringue (master class)

Cake recipe with photo step by step in the oven.

We will need these ingredients:

For the dough bases:
• 175 g flour
• 1 tbsp. l. icing sugar
• 100 g cold butter (cut into small cubes)
• 1 egg yolk

For filling:
• 2 tbsp. l. starch
• 125 g of finely crystalline sugar
• juice and shredded on a fine grater zest of 3 large lemons
• 75 g butter, cut into small pieces
• 4 egg yolks

For the meringue:
• 4 protein room temperature
• 200 g of finely crystalline sugar
• 2 h. L. starch

Utensil:
• Silicone molds for quiche with a diameter of 23 cm
• baking tray
• baking paper
• Dry beans

Cooking method:

Cake recipe with photo step by step in the oven.

How to prepare the dough and the filling:
1 Roll out the dough to push the form. Often pinned plug. Put for 30 minutes. Refrigerate. Heat to 200 ° C oven and bake «blind» method of cake. Reduce to 180 «C, the temperature of the oven.
2 On low heat cook while stirring saute of starch, sugar, zest and lemon juice 125 ml. Juice dilute to 200 ml with water, pour into a saucepan with the saute. Constantly stirring, cook over medium heat until it starts bubbling mass and thicken.

Lemon pie with meringue.

3 Remove from the heat. Beat whisk, add the pieces of butter, it must fully melt and be absorbed. Then you need to enter the yolks. Put on the fire again, and cook while stirring, until the mixture thickens. Remove from heat.
4 Pour into a mold with hot stuffing baked Korzh and smooth out the surface.

Lemon pie with meringue..

How to cook the meringue:
5 In a large bowl, beat whites with a clean dry to form soft peaks. In portions, add half the sugar, do not stop beating. Whisking, sprinkle in the remaining sugar and starch. You must get a lot of very thick and shiny.
6 Trying to work quickly, using two spoons lay protein mass in the form of islands of the wall along the outer edge of the pie. Do not start from the middle!

Lemon pie with meringue...

7 Center meringue pie fill, decorative curls do spatula on the surface of the protein mass. You may want to lay out of pastry bag meringue. Put the cake in the oven for 18-20 minutes to become crispy and browned meringue.
8 Leave the finished product in the form of half an hour, and then pass on to a dish and allow to stand before serving even half an hour. Serve with double cream.

Lemon pie with meringue....

Lemon pie with meringue

 

About the dish:

One of the classic desserts British cuisine, famous throughout the world. It is worth it to spend on his time and energy! You will need the lightest sweet shortcrust pastry, juicy lemon filling and a layer of meringue.

On 8-10 persons:
Preparation time: 1 hour 30 minutes, including cooling
Preparation time: 20 minutes for the test, 20 minutes for the pie, 1 hour for proofing
The temperature of the oven: 200 ° C, then 180 «C

How to make the best of the dough:
Sweet shortcrust pastry requires easy movements, cold hands and fast work. Flour with powdered sugar mix, then rub only the fingertips mix with cold butter into small crumbs. The yolk to mix and 1 tbsp. l. of ice water. Quickly knead the dough. Not delaying been for- ball of dough, then roll in the form of lay neatly trim the edges.
The next step — cooling test, it is very important, because it allows the dough «rest» and prevents the compression subsequent cake. Half an hour later the blank cover with a sheet of baking paper, sprinkle in dried beans and place for 15 minutes. in a hot oven then remove the paper and beans and bake the cake 5 minutes until golden brown.

Sour-sweet stuffing:
Lemon Cream purposefully preparing emphasized sour, to create the highest possible contrast with sweet cap of meringue. There are different qualities of lemons, so be sure to measure and add the amount of juice.

To get started you will need 125 ml of juice, together with starch, sugar and zest. With this proportion of the products you cook sweet saute, which was further diluted with the remaining juice, brought to a volume of 200 ml of water. The resulting mass of sweet boiled to produce a smooth homogeneous mixture, then remove from heat and whisk working, introduced pieces of butter and egg yolks. Cream again put on fire and boil until thick, rich sauce.

The dough and the filling can be prepared in advance, but when putting in the form of a baked cream Korzh need to warm up, and only then spread meringue on top of it — the only way she propechetsya the entire depth. The cake can be served straight from the oven, but it will be difficult to cut the hot, so it’s best to give him rasstoyatsya before serving.

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