Here I leave my recipe Lemon Pie, a decade ago I passed and that has delighted the palates of family and friends, with true success, I hope you like it, it's worth doing, it's easy to prepare ...
Ingredients:
DOUGH:
- Leavening Flour 250 grs
- Sugar 150 grs
- Large egg 1
- Butter 100 grs
LEMON CREAM:
- Buds 4
- Cornstarch (or corn starch) 7 or 8 tablespoons
- Lemon juice 1 cup
- Water 1 1/2 cup
- Sugar 6 tablespoons approx. (May be more, it is to taste)
MERINGUE:
- 6 Clear
- Sugar 4 or 5 tablespoons per clear
PREPARATION
DOUGH:
- Turn the oven on at medium temperature.
- Grind and flour a pizera, or mold of similar size.
- In a bowl or large bowl, place the flour and sugar, stir.
Melt butter over low heat. Leave in the refrigerator until the temperature goes down a bit. Add the butter and egg in the center of the previous mixture, stir until homogenized the ingredients. Put the mixture on the table and knead well. It must be a uniform bun.
Place it in the center of the pizza or mold, previously enmantecada and floured, proceed to stretch it by hand until it reaches the walls of it. - Bake for 10 'to 15', usually until golden brown.
Remove and let cool in window ...
Tip: If the dough is a little dry or does not tend to join, add 2 tablespoons of milk.
LEMON CREAM:
- In a large jug, place the lemon juice, beaten yolks, and cornstarch previously dissolved in the water (they do not have to remain lumps).
Add the sugar (try the mixture so that it is not so sweet or so sour). - Bring to a minimum fire without stopping to stir, once it starts to boil, will begin to thicken the preparation, at that time remove from the fire. It has to remain creamy consistency.
- Spread the lemon cream on the dough and let cool.
MERINGUE:
- Place the egg whites in a large bowl or bowl, beat with a mixer (recommended), until the famous "snow spot" is achieved. Without stopping to beat go adding the little sugar "in the form of rain" until there is a white and shiny meringue.
Note: Something very important is not to overeat the meringue once it has been done, as it will lose all the air it has and will remain liquid! - Add the meringue over the whole surface of the lemon cream.
Tip: The meringue will be ready when lifting the whipping utensil does not fall from it, and of course when the sugar dissolves.
To give the meringue shine, add 2 tablespoons of cornstarch.
The last step is to bring all the lemon pie ready, to the bottom of the oven. When I refer to the lower part, it is the other door that is below the main door, so that the fire paints the meringue from above. The oven should be on medium heat, to a minimum.
I look forward to your comments on the experience!
BON APETIT!!!!