Fill (Lemon Core): 1 cup (of tea) with LEMON JUICE
zest 3 Boys lemons (or 2 medium)
2 heaping tablespoons (with crest) of cornstarch and potato starch, corn-
2 cups water 150 g
common sugar 1 whole egg
3 egg yolks 100 gr butter
zest 3 Boys lemons (or 2 medium)
2 heaping tablespoons (with crest) of cornstarch and potato starch, corn-
2 cups water 150 g
common sugar 1 whole egg
3 egg yolks 100 gr butter
Dissolve cornstarch in the first cup of water (Andá putting the water slowly so that there is no pastiche) When you are dissolved and liquid is well, send it to a saucepan. Add all of the following EXCEPT BUTTER. Cook over medium heat until bubbly, until it begins to boil, THERE Remove from heat. Add it now butter, cut into pieces, and kept stirring until melted. PAN Cool under running cold water tap-pan said, understand? not to get water. Take it to the FREEZER.
MASS:
- 100 g.
butter - 90 g.
sugar - 2 cups self-rising flour (reserve ¼ cup more, to be sprinkled at the end)
-
1 egg - 2 tablespoons milk
- tart pan, removable, for 28 cm. diameter
formed in a crown with the 2 cups flour, add the sugar and then the butter into small pieces. Tread, with your fingers until you is like sand. Call it the egg and now enchastráte well, mixing again the same way, with your fingers (Take off your ring). Now, go sprinkle with flour that last part of the counter (¼ cup) to start taking more consistency, with movements in the round (loosely because it hits on the counter). Add a dash of milk 2 tablespoons in the center and went "rounding" gently (by opening the center a little milk and throw him after closing you're going to be joining the mass go inside) Do it smooth, until you have left a ball. Do not love too much, just enough to not hit you or in the fingers or on the counter. Envolvéla in a freezer bag, without squeezing, and bring it to the fridge for half an hour. GREASE THE CAKE MOLD and remove the dough from the bag. As it is a very soft dough, cut into pieces and walk her in the mold evenly . Then, with your hands, you're joining those bits-Press it well, especially at the edges, and eventually you're going to give a flick with your fingers to smooth out the surface. Pinnacle all Put it with a fork and bake-fire: a minimum-medium for 10 or 15 minutes. Andá peep, so they will not burn you, you can open the oven door without fear, because you do not have to raise like cakes and there is no danger of falls. is ready when pierced with a knife comes out clean. You must be "golden brown"
MASS:
- 100 g.
butter - 90 g.
sugar - 2 cups self-rising flour (reserve ¼ cup more, to be sprinkled at the end)
-
1 egg - 2 tablespoons milk
- tart pan, removable, for 28 cm. diameter
formed in a crown with the 2 cups flour, add the sugar and then the butter into small pieces. Tread, with your fingers until you is like sand. Call it the egg and now enchastráte well, mixing again the same way, with your fingers (Take off your ring). Now, go sprinkle with flour that last part of the counter (¼ cup) to start taking more consistency, with movements in the round (loosely because it hits on the counter). Add a dash of milk 2 tablespoons in the center and went "rounding" gently (by opening the center a little milk and throw him after closing you're going to be joining the mass go inside) Do it smooth, until you have left a ball. Do not love too much, just enough to not hit you or in the fingers or on the counter. Envolvéla in a freezer bag, without squeezing, and bring it to the fridge for half an hour. GREASE THE CAKE MOLD and remove the dough from the bag. As it is a very soft dough, cut into pieces and walk her in the mold evenly . Then, with your hands, you're joining those bits-Press it well, especially at the edges, and eventually you're going to give a flick with your fingers to smooth out the surface. Pinnacle all Put it with a fork and bake-fire: a minimum-medium for 10 or 15 minutes. Andá peep, so they will not burn you, you can open the oven door without fear, because you do not have to raise like cakes and there is no danger of falls. is ready when pierced with a knife comes out clean. You must be "golden brown"
ITALIAN MERINGUE: 3 whites (which I left over the Lemon Core) 150 gr sugar
common
Juice of 1 lemon
Bhatti
all together, I beat ... I beat ... for nearly 15 minutes with electric mixer until soft peaks-that is, until, when turning the bowl, not anything to fall. (Do not ask me how long it takes to beat them by hand because I never did ... or would)
Now take LEMON CREAM FREEZER, Arrange them on the cake, CUBRÍLO ALL THE MERENGUE. You can sprinkle with powdered sugar, if you have-so that, after a day in the fridge, no water droplets from forming ... and Voila! READY. I do it with a spatula and finally when everything covered, "I do a scroll to make it more" artistic. " Others put in a sleeve.
-if you want: Give him a tap oven to toast just the surface of the meringue (which does not burn you) And you have a torch with the flame gives you just ( I have not)
Take to the fridge and served cold. The longer in the refrigerator, the easier it will cut ... and richer!
AND HAPPY BIRTHDAY TO PASÉEE! THANKS TO ALL AND ALL THAT I WROTE IN THEIR Bloss ... MAILS SENT ME THAT and THAT ME LOS and congratulations on this and the other BLOS ...
(a male and female, Rosario and Rosario's ... Sevem in Bagna Cauda BLOGUERIL)
READY ... AND IT WAS!
Ahhh ... and do not forget a prayer for improved ELSA TIA's son (we love you, ELSAAAA!)
-if you want: Give him a tap oven to toast just the surface of the meringue (which does not burn you) And you have a torch with the flame gives you just ( I have not)
Take to the fridge and served cold. The longer in the refrigerator, the easier it will cut ... and richer! AND HAPPY BIRTHDAY TO PASÉEE! THANKS TO ALL AND ALL THAT I WROTE IN THEIR Bloss ... MAILS SENT ME THAT and THAT ME LOS and congratulations on this and the other BLOS ...
(a male and female, Rosario and Rosario's ... Sevem in Bagna Cauda BLOGUERIL)
READY ... AND IT WAS!
Ahhh ... and do not forget a prayer for improved ELSA TIA's son (we love you, ELSAAAA!)
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