° 140 grams of sugar

° 4 egg yolks

° 2 tbsp. to s. Water

° 25 grams butter

° 4 lemons (juice)

° 4 tablespoons. to s. Maizena . corn starch

For shortbread

° 240 g flour

° 140g lightly softened butter

° 80 grams of sugar

° 1 egg yolk

° 1 sachet of vanilla sugar

° pinch of salt or fine salt

+To prepare the French meringue

° 240 grams of sugar

° 4 egg whites

° pinch of salt or fine salt

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In a bowl, blend egg yolks in with sugar. In a pot, put the water, lemon juice, and cornstarch. Heat the planning over low intensity and blend in with a wooden spoon.

At the point when the combination is hot, pour it gradually over the sugar and egg blend, blending in with a spoon.

Return everything to the pan and cook over low intensity, blending the combination. The cream is prepared when it covers the spoon. Eliminate the dish from the intensity and let it cool for a couple of seconds, then, at that point, add the margarine. Great blending. For reservations. The cream is prepared!


Getting ready shortbread

Heat stove to 180 ° C. In a bowl, consolidate flour, sugars and a spot of salt. Add the destroyed spread and join to get the surface of a shortbread. Add egg yolk. Blend well to get a glue. Carry out the batter onto a baking sheet utilizing a 9 mm thick roller. Then put it on the exemplary pie plate without eliminating the baking plate.

Level the edges. Prick the mixture with a fork and put one more baking sheet on top of it. Put the peas in the middle, the dried seeds, or coarse salt to keep the lower part of the mixture from bending. Prepare for 20 minutes, eliminate the baking plate with peas (or other) and return to the broiler for an additional 10 minutes with the baking plate on top so it doesn’t recover its tone. Allow it to chill off. The pie outside is prepared!

Pour the lemon cream over the pie hull and smooth the surface.


French meringue arrangement

In a bowl, place the egg whites with a touch of salt. Introduce everything in really hard snow. Then, at that point, add the sugar gradually while blending until the meringue is homogeneous. The meringue is prepared when it’s smooth. Fill a baked good pack with this readiness (with the tip of your decision) and release your creative mind (spot, winding, and so forth.).

meringue tone

Utilizing a blowtorch, variety the meringue.

On the off chance that you don’t have a burner, walk out on to the barbecue setting and hold the intensity to low. Return the pie to the stove for 2-3 minutes; The tips of the meringue will become shaded. The pie is prepared!

Enjoy !

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