Lemon pie is an excellent dessert

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lemon pie is a traditional French dessert with an incredibly delicate and refined taste. Our hostesses met him not so long ago, and he immediately became a favorite dish of many, although it could not be otherwise: who doesn’t like crispy shortbread dough, delicious lemon cream and an airy layer of whipped proteins?

Some call lemon pie a pie, others call it a cake, but everyone unanimously admits that it is not only a tasty and fragrant dessert, but also a real table decoration.

And one more important news - preparing such a dish is quite simple and fast. So let's get started.

Ingredients

To bake a lemon cake, you need the following products:

• for shortcrust pastry: flour - 250 grams, powdered sugar - 50 grams, butter - 100 grams, one egg yolk, a pinch of s alt;
• for cream: milk - a quarter of a liter, sugar sand and potato starch - 30 grams each, three egg yolks, lemon juice (one), zest of 2 lemons;
• for meringue: sugar (sand) - 150 grams, powdered sugar - 100 grams, eggschicken - 5 pieces.

Preparing shortbread dough

Sift the flour on the board, make a hole in it, put the yolk, powdered sugar and chilled butter, cut into small cubes. Mix the ingredients with your hands, then chop with a knife until crumbs form, then knead the dough. A little secret: you need to act quickly so that the cold butter does not melt completely, otherwise the dough will crumble.

Cover the finished mass with a clean cloth or wrap in cling film and keep in the refrigerator for about an hour.

Bake the cake

Now you need to bake a cake, or rather, its basis. We roll out a round cake from the dough and put it in a mold with corrugated sides. We cut off the excess dough, put parchment or special baking paper on top of it and put a press (so that the base of the pie does not swell during baking). We put the form in the oven, heated to 180 - 190 degrees, and keep it there for about 15 minutes. Then we take it out, remove the press with paper and put it back in the oven for the same period. The cake should be golden in color.

Making cream

Put sugar into milk, put it on the stove, wait for it to boil. Mix the yolks with starch and add 2 large spoons of hot milk to them. Then we combine this mixture with the rest of the milk and keep it on fire, stirring. As soon as it boils, remove from the stove, add the grated zest and lemon juice, mix thoroughly.

Whipping the meringue

In thick foambeat egg whites with sugar (add sand gradually). Put the powdered sugar into the resulting mass, mix with a wooden spatula and divide into two identical parts. Add one portion to the cream.

Lemon pie. Final Stage

Cream with whipped proteins again put on the fire to bring to a boil. Then we shift the hot cream onto the dough cake, and add the second part of the protein mass on top. This can be done using a pastry syringe or bag. Place the lemon pie in the oven and cook until the meringue is a nice light brown color. We take the cake out of the oven. When cool, send to the refrigerator for one and a half to two hours. Now our delicious cake is ready.