Lemon pie super neat and tempting 🍋
Sablé dough:
– 240 g of ointment butter.
– 120 g of impalpable sugar.
– 2 eggs.
– 530 g of flour 0000.
– 60 g of almond flour.
Lemon cream:
– 6 yolks (120 g).
– 4 eggs (240 g).
– 230 g of sugar.
– 220 cc of lemon juice.
– Zest of 2 lemons.
– 120 g of butter.
– 20 g of starch.
Italian meringue:
– 5 egg whites (150 g).
– 300 g of sugar.
– 90 cc of water.
PROCEDURE:
For the shortbread dough:
1. In a bowl, we integrate the ointment butter along with the impalpable sugar.
2. Then we add the eggs, one by one, until well integrated.
3. Sift the flour with the almond flour and add it to the previous preparation. We form a square of dough on a plastic wrap or parchment paper. We cover with another of these papers to be able to stretch the dough with a thickness of 3 mm. Refrigerate until the dough is firm for 20 minutes.
4. Then we have the dough to mold it into the tartlets and we take them to the cold before cooking.
4. Before baking them, we cover the surface with aluminum foil and a weight (they can be beans or flour to the edges). Cook in a medium oven at 160°C for 10 minutes. Remove the weight and finish cooking for 6 more minutes.
Remove from the oven, let cool, and then fill with the lemon curd!
Lemon cream:
1. In a stainless steel bowl, combine the yolks, eggs, sugar, starch, juice and lemon zest.
2. Place over low heat and cook stirring until thickened.
3. When it thickens, remove from the heat, when the temperature of the preparation drops, add the cold butter little by little. It can be sieved while hot to remove the scratches.
4. Pour over the cake and match
5. Refrigerate and decorate at ease with Italian meringue.
Italian meringue:
1. Make a syrup with the sugar and water, cooking it until it reaches a temperature of 118/121 °C.
