Kurd ( custard on citrus juice) it is not difficult. The cake that we cook today is baked in a tart style - fragrant thick custard on a crumbly sandy basis is covered with a cloud of tender meringue. This cake is better known in lemon format, but we make it even more fragrant, using juice and zest, not only lemons, but also oranges with tangerines and other citrus fruits, with the exception of grains, which are fairly bitter. We make the Kurd for the filling thick so that it does not spread when sliced, citrus juice is suitable for any composition, you can even use the purchased one, as long as you like it. the whole structure is re-subjected to a brief heat treatment, during which the meringue turns into a meringue. This is the algorithm for making sand-citrus surprise cake, and now more 🙂
- Training: 1 hour
- Cooking: 40 minutes
- It turns out: 1200 grams
Ingredients
6 Cooking citrus Kurd, and you, if you want, can cook purely lemon - the only difference is in the composition of the juice 🙂 Citrus fruits are my hard sponge in hot running water. Then, from one lemon or orange on a fine grater, we erase the zest - only a fragrant colored layer, to a bitter white layer. You can erase the zest from all the fruits used for the juice - this is an excellent flavoring for different pastries, you can dry out the excess 🙂
7 Then, in any convenient way, we squeeze out the citrus juice to make it 350 ml. It is desirable to measure the amount of juice accurately so that the consistency of the Kurd is correct - take a measuring cup.
8 Strain juice to prevent bone from getting into the cream 🙂 If you do not want too concentrated and spicy taste of the Kurd, then the juice can be slightly diluted with water to a volume of 350 ml. The sweetness of the cream is also to your taste. If you cook on lemon juice - put a lot of sugar, a whole glass. And if you add sweet orange and tangerine juices, then half of a cup of sugar may suffice.
9 Pour the strained juice into a saucepan, add sugar and starch, mix thoroughly. Starch quickly settles to the bottom, so that when cooking it will have to be actively stirred, so that there are no lumps in the Kurd.
10 We divide Kurdish eggs - whites in the bowl with the first protein and in the fridge, and we sprinkle the yolks with a fork and pour into the mixture.
11 Add also a tablespoon of the dried peel of lemons and oranges, mix. We put the pot on the middle fire and very actively to the very bottom, stirring, heat the mixture until there are signs of boiling. The mixture on the eyes thickens.
12 Reduce heat to a minimum and, continuing to interfere, add chopped butter.
13 We warm the cream for a minute, stirring it all the way to the bottom, until its consistency becomes convincingly thick, resembling confiture.
14 Quickly cool the Kurd - take out to a cool room or put in a bowl with cold water, so that the starch, which determines the consistency of the cream, does not lose viscosity.
15 Go back to the test. We take it out of the fridge and place it in a baking dish (we have 22 cm silicone). You can first slightly roll out and then stretch the shape of the hands with a layer about 5 mm thick, arranging for the Kurd's capacity sides of 2-2.5 cm
16 Prick the dough with a fork and put in the oven, heated to 180 degrees on. The cake should be completely baked and browned.
17 Leave the cake to cool, and at this time prepare the protein top for the cake. This is quite simple. We take out a bowl of proteins from the refrigerator, add a pinch of citric acid or salt (to beat better :-)), and beat with a mixer, first at low speed, until a fluffy foam is formed. Then we increase the speed, and add 3-4 tablespoons one by one. powdered sugar. The last spoonful of powder mixed with starch. Beat until "sharp peaks", while the sweet protein mass will turn out steadily lush and strong. If desired, add vanillin to the fragrance along with the powder - a little bit, at the tip of the knife. When baking, starch gives meringue a special soft-viscous consistency, as in.
18 All the components of the cake are ready, you can put it together 🙂 We put the cooled and even thickened Kurd into the cooled base and level it.
19 Top up with whipped whites.
20 Protein top on the cake can be molded as you like - with lush peaks, a spoon, or symmetrical “flowers” using a pastry syringe. We prefer freestyle styling - we simply distribute the protein foam with a spoon, without taking it too much.
21 Put the cake in the oven, preheated to 180 degrees.
22 Top should only redden slightly. Do not overdo the cake in the oven - bake the top until brown crust is clearly not worth it. Our cake after baking looks like this.
This is all. 🙂 Give the cake to cool to room temperature, and can be served at the table.
The cake is interesting heterogeneity of the consistency of its constituent parts and taste contrasts. Crumbly base, jelly core with a bright citrus taste and aroma and delicate sweetness of the protein top are combined in it unexpectedly and very seductively. This dessert will be very appropriate for Valentine's Day, but in principle for any holiday in the season of citrus boom
The good news is that not only such pies are baked with citrus and other Kurds. Kurds can be used as a filling for puffs or layered with them - this is also cool 🙂
Happy baking and bon appetit!
This cake is like Lego - three completely independent ready-made pieces are added up - and it turns out a wonderful thing! Very sweet meringue, sour filling and neutral base. You have probably seen this kind of cake in cookbooks; this is a famous recipe.
The main thing that forms the basis of taste is lemon cream, which is usually suggested to cook in a water bath. But I assure you - this is superfluous! Eggs will not curdle, even if you bring the cream to a boil - there is too much sugar and acid in it. So feel free to put the pot on the fire and do not be afraid! Also about this cream is written.
The cake is very similar to, only the filling is not baked, but brewed separately.
The basis of the cake - tarta of. Beat with powdered sugar (2 tablespoons) 100 grams butter, add the egg and again beat in a smooth cream. I add 7 flours (gradually) and get a smooth and soft dough. I make a small cake out of it and put it in the fridge for half an hour. it is usually quite difficult to roll out such a dough, it can crumble. Therefore, I use baking paper. I draw on it a circle of the desired diameter and roll out the dough in size.
I roll the dough on a rolling pin straight with the paper.
And spread in the form. A little trim, removing the paper and sweeping the sides of the rolling pin - ready! Put the paper back and load it. However, I want to note that this dough, due to thorough mixing, does not tend to swell and remains, unlike chopped, even and beautiful without any balls. But beautiful!
Bake with a load at 20 ° C for 20 minutes, then another 5 minutes without a load. Cooling down. I usually do this in advance (yesterday).
Lemon cream. First, pour 150 grams of sugar into a bowl and rub the zest of two lemons into it. Stir.
Squeeze the juice of three lemons and add to the sugar.
Beat three eggs well and strain so that protein fibers do not remain unbroken. Before the foam, do not beat, you just need to stir very carefully.
Add lemon mixture, pour into a saucepan, put on fire. Stir, boil until thickened.
Put in a warm cream 30-50 grams of oil, stir.
Cream put in tartinku, cool.
In general, ordinary whipped whites are used for this cake, but since they remain raw, I don’t like it. I beat them in a water bath with powdered sugar, they brew and warm up.
Four proteins, 225 grams of powdered sugar mix slightly.
Put in a bath and beat 5-8 minutes to high density.
Put the spoon on the cream. You can use kornetik with a nozzle.
Bake for a few minutes under the grill, and I really like it when a crisp is obtained from above, and I bake at 180 ° C for about 15 minutes.
The cake should be well cooled, otherwise the cream will be watery.
Soft fragrant citrus filling under the airy protein cap - the taste is just magical, everyone will definitely like it! You can try immediately, still warm.
To make lemon meringue pie, you will need the following ingredients:
1 big lemon,
4 eggs,
170 g butter,
300 g flour,
1 bag of vanilla sugar
3 pinches of salt
2 tbsp. l potato starch,
250 ml cold water.
How to cook Delicate lemon meringue pie:
So, go to the process of making lemon meringue pie.
For the dough, chop the flour with 1 pinch of salt with 100 g of chilled butter into fine chips. Add 100 ml of cold water and quickly knead the dough. Baking mold (diameter 23 cm) lay the parchment. Roll the dough into a layer, distribute the shape, make the sides and chop in several places.
Lay a dough food foil, add beans or peas (this is done so that when baking the sides of the dough do not fall inside). Bake for 15 minutes in the oven, preheated to 200 ° C. Then remove the foil with filler and bake the base for another 10 minutes. Remove from oven and allow to cool completely. For the lemon filling, remove the zest and squeeze the juice. In eggs, separate the whites from the yolks. Mix yolks with 120 g of sugar, vanilla sugar, pinch of salt, juice and lemon peel. Combine starch with 150 ml of cold water, mix with the rest of the mixture. Add the remaining butter, mix. Warm over low heat with constant stirring until it begins to thicken. Remove the ready stuffing from the fire, put it on a sand base, level it. To cover cling film and let cool.
Cooking delicious and fragrant pastries for tea. Winter evening in the cozy company of friends and loved ones lemon pie will be most welcome. Try cooking! Crumbly bottom of shortbread dough, fragrant lemon cream filling, fluffy meringue, original serving and unique flavor - lemon meringue pie will be one of your favorite desserts!
The recipe for making lemon meringue pie can be divided into 4 steps:
1 - test preparation,
2 - cooking lemon cream,
3 - cooking meringue,
4 - the filling of the cake and decoration.
Let's start with the dough.Ingredients:
- 300 g flour,
- 120 g butter,
- 100 g of sugar,
- 1/2 tsp baking powder,
- rind of one lemon,
- 2 eggs (1 whole egg + 1 yolk).
Mix all the ingredients listed above and knead the dough. Ready dough you need to wrap in plastic wrap and put in the refrigerator for 1 hour.
An hour later, we take the dough out of the fridge dough and roll it onto a sheet of parchment paper. The parchment sheet must be pre-cut to the size of the existing baking dish.
Roll out the dough on parchment paper is placed in the form. Pierce several times with a fork.
Put in a preheated oven. We bake at a temperature of 170 ° C for 20 minutes (maybe longer, depending on the oven). In the meantime, we are preparing a lemon cream.
Ingredients for lemon cream:
- 300 ml of water
- 50 g of flour,
- 50 g of corn starch,
- 200 g of sugar,
- 2 lemons (zest + juice),
- 3 eggs (yolks only).
Cooking First, prepare the zest, rub the grated lemons, then squeeze lemon juice into a glass.
Cooking cream. Dilute flour and cornstarch with a small amount of warm water. Whisk.
Pour the mixture into a saucepan, add sugar and set on low heat. Stir continuously with a whisk.
When the cream begins to thicken, set aside and add the beaten egg yolks. Put on a slow fire again.
Cook the cream for a few minutes, then set aside and add the zest with lemon juice. Lemon cream is ready, let it cool to room temperature. If we have prepared the cream in advance and we do not need it yet, then we put it in the refrigerator for storage.
The next step is cooking meringue. Ingredients:
- 3 egg whites,
- 1 tbsp. lemon juice
- 130 g of sugar,
- 1/2 tsp cream
Mix egg whites with sugar and whip into a strong foam. Then add cream and a tablespoon of lemon juice. The meringue is ready, you can begin to assemble the cake. Lay out lemon cream on the cooled cake, then meringue (see photo below).
Baking set in the oven for 8-9 minutes at a temperature of 160 degrees. Our lemon meringue pie is ready!
Enjoy your meal! Waiting for your feedback after preparation, of course)))!
After a rich holiday feast, guests will be happy to enjoy a cool slice of delicious lemon pie with Alton Brown meringue, soaked in fresh citrus juice and covered with a layer of light, air meringue.
Time: 2 hours 42 min.
Difficulty: medium
Servings: 6-8
The recipes use measured containers with a volume of:
1 cup (Art.) - 240 ml.
3/4 cup (Art.) - 180 ml.
1/2 cup (Art.) - 120 ml.
1/3 cup (Art.) - 80 ml.
1/4 cup (Art.) - 60 ml.
1 tablespoon (st. L.) - 15 ml.
1 teaspoon (tsp.) - 5 ml.
Ingredients to the recipe:
Lemon filling:
- 4 egg yolks (save whites for meringue)
- 1/3 Art. starch
- 1.5 Art. water
- 1 and 1/3 of Art. Sahara
- 1/4 tsp salt
- 3 tbsp. l butter
- 1/2 Art. lemon juice
- 1 tbsp. l finely grated lemon peel
- 1 baked cake pan with a diameter of 23 cm. Made from chopped shortcrust pastry
- 1 serving of meringue, see recipe below
Meringue:
- 4 egg whites
- Tartar at the tip of the knife
- 2 tbsp. l Sahara
Cooking according to the recipe:
- Lemon filling:
Set the grill in the middle of the oven. Heat it to 190 ° C.
- In a medium bowl, whisk the egg yolks.
- In a medium-sized saucepan, combine the starch, water, sugar and salt. Stir. Put on medium heat and, stirring often, bring the mixture to a boil. Boil for 1 min. Remove from the heat and gradually, capturing a small amount of the mixture with a whisk, mix it into the egg yolks until you have thus introduced at least half of the mixture.
- Pour the egg mixture back into the saucepan, put on a slow fire again and cook, stirring constantly, for another 1 minute. Remove from heat, carefully add butter, lemon juice and zest and mix well. Pour the mixture into the base for the cake and place the meringues on top, while the filling is still hot. Ensure that the meringue completely covers the filling and is located on the edge of the cake. Bake 10-12 min., Or until the meringue is golden brown. Remove the cake from the oven and cool on a wire rack. Before cutting, make sure that the cake is completely cold.
- Meringue:
Place the egg whites and tartar in the stationary mixer bowl, setting the whisk nozzle. Beat the whites until soft peaks, then gradually add the sugar and continue to beat until stable peaks, about 1-2 minutes. Put the meringue on the lemon filling.
Output: to cover the cake with a diameter of 23 cm.
