Ingredients:
dough:
250 g flour
1 sachet of vanilla sugar
1 egg
1 pinch of salt
125 g of butter
Cream lemon
5 egg yolks
3 egg whites
1 c. tablespoons cornstarch
5 c. tablespoons liquid cream
100g icing sugar
100 ml of lemon juice
1 c. coffee lemon zest
meringue
3 egg whites
100g icing sugar
1 c. coffee lemon zest
How to Make It:
Prepare a paste by mixing sanded all the ingredients. Wrap in plastic wrap and let stand for 1 hour in the fridge.
Go for a buttered mold the dough, garnish it with parchment paper and dried beans. Cook white 10 min at 200 ° C (fan oven). Remove the beans and paper and let cool completely.
Beat the egg yolks with the cornstarch, liquid cream and 50 g of sugar over a bain-marie. Add the juice and zest of lemon. Beat the egg whites until stiff by incorporating progressively the remaining icing sugar. Add the egg whites with cream egg by gently lifting. Pour the cream over the chilled dough and bake 25 minutes in the middle of oven th.3 (150 ° C fan oven). Allow to cool.
For the meringue, beat egg whites until stiff very firm adding to As icing sugar. Gently stir in the lemon zest. Cover the pie egg whites and spread. Roast in th.8 (250 ° C).
dough:
250 g flour
1 sachet of vanilla sugar
1 egg
1 pinch of salt
125 g of butter
Cream lemon
5 egg yolks
3 egg whites
1 c. tablespoons cornstarch
5 c. tablespoons liquid cream
100g icing sugar
100 ml of lemon juice
1 c. coffee lemon zest
meringue
3 egg whites
100g icing sugar
1 c. coffee lemon zest
How to Make It:
Prepare a paste by mixing sanded all the ingredients. Wrap in plastic wrap and let stand for 1 hour in the fridge.
Go for a buttered mold the dough, garnish it with parchment paper and dried beans. Cook white 10 min at 200 ° C (fan oven). Remove the beans and paper and let cool completely.
Beat the egg yolks with the cornstarch, liquid cream and 50 g of sugar over a bain-marie. Add the juice and zest of lemon. Beat the egg whites until stiff by incorporating progressively the remaining icing sugar. Add the egg whites with cream egg by gently lifting. Pour the cream over the chilled dough and bake 25 minutes in the middle of oven th.3 (150 ° C fan oven). Allow to cool.
For the meringue, beat egg whites until stiff very firm adding to As icing sugar. Gently stir in the lemon zest. Cover the pie egg whites and spread. Roast in th.8 (250 ° C).