Pie with lemon fudge and meringue. Cooking recipe.

These Americans are crazy, as Obelix would say. This is one of the most popular restaurants at the table and guarantees success in any celebration. Lemon pie, covered with meringue, is, at its discretion, a classic among the classics, and no one is better than Martha Stewart to design the perfect recipe.

Lemon and meringue pie is a perfectly balanced dessert. Peaks and knots of sweet meringue, almost ingrained, on a delicious filling and acid. But some tricks can prevent the most common setbacks, such as a paste base or a watery filling. First, the base must be completely baked without filling, so that it is strong and clear. On a half oil base, half butter, similar to that used here, there is a pleasant crumbly and tender texture.

Replace it with oil if you want. Filling the cream thickens with egg yolks and cornstarch. It should boil completely and then boil for a few minutes so that the cornstarch will turn on and thicken well, says Martha Stewart, presenting this recipe in her latest book, Tartas.

The best lemon and meringue pie recipe

Cool or freeze until it stops. Align the base with baking paper and a lid with scales or dried legumes. Bake until the edges turn brown. Continue to bake until golden brown. Let it cool on the rack. Combine the cornstarch, sugar, zest and salt in a saucepan. Apply to medium temperature, stirring until bubbling and thickness, about 7 minutes. In a medium bowl, beat the yolks well. Add the cornstarch mixture in a slow and steady flow, whipping until fully incorporated. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it boils again for 1-2 minutes. Remove from heat and add lemon juice. Add oil in batches of 15 g, until each piece is melted before adding the next. Let the cream in the pan cool on the rack for 10 minutes, stirring occasionally. Pour the cream on the dough. Press a piece of transparent film directly onto the surface of the cream. Cool until the creamy filling is cold and firm for at least 6 hours or overnight. Create a merring mount on the filling, so that it extends to the edge and touches the base. Use a cooking torch to slightly lower the meringue spikes. Another option is to put the cake under the braid for 1 or 2 minutes; Watch for the meringue to burn.

• Fold the projection inward, align it with the edge of the form and twist the edges.
• Press the entire surface of the dough with a fork.

Add the butter and continue processing until the mixture looks like coarse flour, and some pieces of butter disappear. And keep processing. Divide the dough in half between two pieces of transparent film. Form two balls, wrap them loosely in film. Press each of them using the clip that forms the disc. Refrigerate until firm, well wrapped in film, 1 hour or up to 1 day. It can freeze up to 3 months; Thaw in the refrigerator before use.

• Mix the flour, salt and sugar in a food processor.
• Spray a mixture of 60 ml of water.
• Try it only until the mixture begins to mix.
• If the dough is too dry, add 60 ml of water, in batches of 1 tbsp.

With a medium-speed blender, grind egg whites and tartar cream to the penis. Increase the speed and rhythm until the meringue is bright and stable. Cover a tablespoon of meringue over the surface of the cake until it reaches mass, and then form vortices with an elbow spatula. You can use a torch to make meringue toasts by moving the flame until it turns evenly brown. Or dora meringue on the grill, but do not pay attention: just a minute or two is enough. Stand in vanilla. . This lemon pie has three simple elaborations, on the one hand, the base, saber with almonds.

Rich and refreshing lemon or lemon curd cream, and also decorate the Swiss meringue. Thus, there is no need to install it so long as not to notice the sugar granules, as is the case with French meringue. This is yes, you must keep the temperature so that the whites do not curl. This is meringue, which is usually used for baking, or, as in this case, gold with a torch, because, although it is much more stable and lasts longer, without a decline than the French meringue, it is not so, for example, as an Italian.

For basic saber with almonds

Like everyone else, it is very important that the bowl and dishes be free of water, fats or yolks that eluded us when they separated them from whites. What is not essential is that they are white at room temperature, as we heat them into the Mary bath before assembling. Come with a recipe and keep enjoying the summer if you can. Sifted wheat flour1, diameter 16 cm in diameter and 2 cm in height. Lemon juice ½ lemon lime 1 whole egg and 2 yolks 75 g sugar 1 tablespoon of cornstarch 40 g soft butter 1 gelatin leaf.

Lemon Pie Preparation Procedure

Then add the beaten eggs and mix again until it is turned on. Then we turn off the machine, and we dump the dough on the counter. With hands, we collected a lot, but without mixing, to obtain a compact ball. We wrap it in paper and we put it in the fridge for a couple of hours, it must be very cold for it to work.

We have a special metal ring for cakes, in this case it is 16 cm in diameter and 2 cm in height, we lubricate it with melted butter or a non-stick spray. We pulled the dough out of the salad from the fridge, placed it between two papers from the oven, we stretched it out with care and careful not to break it, until the thickness of a maximum centimeter was reached. With a hoop, take a measure and cut off the circle of the mass of the saber. Insert a circle inside the ring, attach it well to the base and edges so that it remains even.

Bake the saber base for about 14 minutes. We carefully remove the oven so as not to burn, when we can manipulate, dismantle and cool on the grate. Cut out a strip of acetate of the same diameter as the base saber, and we will put it around. We re-place the ring, as shown in the video, so that the acetate is between the ring and the saber.

To make this lemon cake, obviously, we have to make a lemon cream that will go on the saber we prepared earlier. We put gelatin leaves in a very cold waterto soften them when it's so hot, it's normal if we put an ice cube in the water.

In a large bowl, mix the whole egg with some chopsticks and two yolks along with the sugar. Then add the cornstarch and mix well until it is turned on, and there are no pieces. Put the juice and lemon zest   in a small saucepan, put it on low heat. When it comes to boiling, remove the heat from it and slowly pour the liquid over the previous mixture of eggs, stirring constantly with rods. Give the mixture to the same pan and cook a very soft fire to thick, without stopping, so as not to interfere, so that it does not stick to the bottom of the pan.

Remove from heat and place the cream in a clean bowl. Quickly turn on a well-drained gelatin mixture very well until it is completely dissolved. We add soft butter to the cubes, and we remove it until it is integrated. Pour lemon cream on the base of the saber, right up to the edges of the rim.

We reserved a lemon cake in the fridge until it settled for about 20 minutes. In a bowl, we put the egg whites and add sugar, we put the bowl in the bath of Mary. When the sugar dissolves, remove the bowl from the bath and transfer the egg whites to the mixer bowl.

We beat at a speed until the drug is completely cold, and we get white, shiny and hard meringues. We have cookies with a smooth nozzle of 10 mm. Fill the sleeve with a piece of Swiss meringue. We make a spiral over lemon cream, starting from the center to the edges. We have a second bag for the test, and we put the mouthpiece. Fill it with the rest of the meringue and decorate it, as you can see in the video and image.

We are releasing the month of February with delicious recipethat will fill your home with the flavors of toasted sugar. To prepare the base, mix the flour and butter at a low speed until a sandy mixture appears that looks like bread crumbs. Add sugar icing and egg and mix thoroughly until smooth. As soon as we reach, we advise you to stop kneading, so as not to overdo it and make the base tasty.

Make the ball with the dough by hand, cover with foil and cool for about 15 minutes. After this time, divide the dough into equal parts and spread it on the flour surface until it becomes about 4-5 mm thick. Place it on the molds and tighten the edges with your fingers.

Roll the roller over the mold to cut off excess material that protrudes around the edges. Pinch the dough with a fork so that it does not rise. Preheat oven to 180 °. Meanwhile, in order to avoid dough growth during baking, we put aluminum foil or baking film on our dough and cover it with rice.

After removing from the oven, remove the foil and rice and allow it to cool completely. To make the cream, put the zest of 2 lemons, the juice of 4 lemons and water in a saucepan to reduce the acidity. Remove well and add sugar, butter and 5 previously beaten eggs. Heat over low heat without disturbing to thickness.

To cook the meringue, heat the egg whites, mix with sugar, until the water bath until the sugar is completely dissolved. Remove from heat and set on snow until meringue solid. This week we received with great horror the news that on the day when it was considered that the embassy, ​​one of the iconic tea rooms of Madrid, had passed. This sad statement, made by the company itself, fell like a bomb, because, although they would support the establishments that they have on Potosi Street, in La Moraledge and in Valdemarin, the embassy of all life, there was always something else.