![]() Beat with a wire whip over hot water until the mixture reaches 45-50 ☌ (113 – 122☏). Place the egg whites and sugar in a stainless steel bowl or in the top of a double boiler.100 g confectioner’s sugar (sugar powder).For the lemon tart we are going to make a swiss meringue – it is glossy and stable enough to decorate the tart. There are three basic types of meringue – italian, swiss and french meringues. Ingredients for the meringue for lemon pie: ![]() Cover with a plastic film (in direct contact with the surface of the cream) and send to the fridge for about 1-2 hours to set.Pour the cream on the top of cooled shortbread base with acetate band.Mix the cream well until smooth and shiny.Let the cream cool a bit and add the butter (at room temperature, chopped into cubes).When the mixture thickens, becomes glossy and starts to boil, remove it from heat.Return the mixture to the heat and bring it to a boil, stirring constantly.Temper the egg mixture by slowly beating in the hot lemon juice in a thin stream.Add the starch to the eggs, beat with the whip until homogeneous and smooth.With a whip, beat the egg yolks and whole egg with sugar.Cook about two minutes at a low heat to let the mixture infuse with mint aroma. In a heavy saucepan combine the lemon juice, zest and chopped mint and bring to a boil.If you prefer lemon curd to be less sour – take 100 ml of lemon juice and add 100 ml of water or orange juice.Īlso one extra egg yolk can be added in order to achieve more silky and rich texture. 90 g white sugar (quantity might be slightly increased to your taste).Lemon curd for lemon meringue tart Ingredients for the lemon curd: When cooled, place back the ring on the shortbread and place an acetate band in between the shortbread and the ring to form a cylinder, this will help to shape the lemon curd nicely.Remove from the oven and let it cool completely.Place the dough (in the ring, with the baking paper beneath it) on a baking pan and bake about 16 minutes at 180☌ (356☏) until golden, the exact time depends on the oven. Remove the upper sheet of paper, place a stainless steel baking ring (18 cm diameter) on the rolled dough and cut a circle with a knife.Remove the dough from the fridge, place it in between two sheets of parchment paper, roll the dough to about 1 cm thick.Shaping and baking the shortbread base for the lemon tart Form a ball with the hads and wrap it with a plastic film.Mix at a low speed just until blended in, do not overmix the dough. Combine the sifted cake flour and baking powder, add them to the dough.Beat the whole egg and add it to the butter, mix until blended in completely. ![]()
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