Eva Arginiano makes a traditional dessert known all over the world: lemon cake or “lemon pie”, a delicacy characterized by its short rind, lemon filling and soft meringue. You can’t miss it!
Ingredients (6-8 people):
- 200 g of pasta
- 200g sugar
- 15 g corn flour
- 150 ml of water
- 3 yolks + 1 egg
- 125 ml of lemon juice
- 100 g butter
- mint leaves
- For meringue:
- 3 clear
- 150g sugar
Preparation of the recipe Lemon cake or “Lemon pie”, prepared by Eva Arginiano:
Stretch broken pasta s roller until it is very thin and cover a mold movable bottom. Bake the tart at 180 ° for 10 minutes while toast like a cookie. Remove it and let it soften a bit.
To do it Lemon cream, put the sugar and refined corn porridge in Bowl. Pour the water and mix the ingredients with a hand rod. Add the yolks, whole egg and lemon juice. Keep mixing until you get a homogeneous cream. Pass it on to a casserole and put it to heat on low heat. When thicken, remove the casserole from the heat, add 25 g of butter and stir well until which is well integrated into the cream. Repeat the process, adding 25 g Butter every time. Switch lemon cream in a bowl and allow to cool.
Place white in a bowl and mount them s electric mixer. Includes sugar and keep driving them. come in meringue in a tubular bag with a curly nozzle and set it aside.
Covers tartlet with lemon cream and decorate the surface with some buttons Meringue. Put the cake in oven and grate it briefly until the meringue turns golden brown. Decorate the cake with a little mint leaves.
Although they sell pasta from dough, just in case you want to make them yourself, here are the ingredients and preparation of the pasta.
Ingredients for pasta (2-3 cupcakes):
350 g bulk flour (pastries)
250 g butter
250 g plain sugar
25 ml of orange liqueur
Preparation of the broken paste:
For broken pasta, leave the butter at room temperature, put it in a bowl, add the sugar and stir with a hand mixer until the ingredients are well integrated.
Add alcohol and egg and stir again. Add the flour and knead (not too much) until you get it compact table. Form it into a roll, wrap it in kitchen foil and leave rest in the refrigerator for 1-2 hours, although it is recommended to keep it in the refrigerator for 24 hours.
Do not forget that broken pasta perfectly withstands frost.
Presentation of the recipe Lemon cake or “Lemon pie”, made by Eva Arginiano:
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David from 55000 Recipes