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1. Rub the butter with the sugar and vanilla sugar until a frothy composition is obtained. Add the beaten eggs, mix and add the flour. Knead the dough, then let it rest, cold, for 30 minutes.
2. Spread a sheet, place in a round tart shape, greased with butter and bake in a preheated oven for 30 minutes, over medium heat.
3. Prepare the cream: put the milk to boil on low heat. When it boils, add the flour dissolved in a little cold water, sugar and lemon peel. Stir continuously until it thickens. Leave to cool well, then mix with the rubbed butter, foam and lemon juice.
4. Put cream on top of the tart dough, level it and decorate it with whipped cream on the edges with the cake garnish. Keep it cold until serving. .
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Lemon meringue pie
The famous and well-known lemon tart, I never ate, I only heard of it. I did a google search and stopped at this recipe. The result, a tart with sour cream sweetened to the top of the meringue on top… if you like sweets with lemon, be sure to try it!
For the crust:
1/2 teaspoon salt
110g cold butter
60 ml very cold water
For the cream:
grated peel of a large lemon (14g peel)
60g food starch
a pinch of salt
320 ml of cold water
70 ml strained lemon juice
4 egg whites
8 tablespoons sugar
The first time we make crust. Put flour and chopped butter in a bowl. Rub with a fork until the mixture becomes sandy. Add a tablespoon of very cold water and mix. When the dough has set, we gather it in the shape of a ball, cover it with a foil and let it cool for 30 minutes.
Preheat the oven to 160 degrees C.
We take out the dough, we spread it on a baking sheet, then we put the tray over it to orient ourselves about how big we have to spread it. The dough should be 2 cm above the edge of the tray. Turn the tray over, then peel off the baking sheet and arrange the dough nicely.
We cut what's extra. We prick from place to place with a fork.
Put the sheet back over the dough and put beans in the middle so as not to increase the dough when baking
Bake for 10 minutes, then take the sheet and bake another 5 to brown nicely everywhere.
Let cool and prepare the cream.
Wash the lemon well with hot water then wipe it and shave it. We must have 14g grated peel.
Put the sugar, starch and lemon peel in a saucepan. Mix well and add the yolks. Stir, add lemon juice and water. Put the pan on low heat, stirring constantly and when it starts to thicken, keep the cream on the fire exactly 1 minute after which turn off the heat and let it cool a bit.
Prepare bezeaua. In a dry bowl, beat the egg whites with a little lemon juice. Add the sugar little by little and beat until everything melts. Here I found out an important secret. The sugar must be completely dissolved, so later the meringue will not make liquid pearls. To remember :).
In the baked crust, pour the lemon cream, level nicely and then add the meringue. We touch the meringue with the back of the spoon and pull it up to give it a word shape.
Bake in the oven over low heat for about 10 minutes, until the meringue turns light brown.
Remove to a grill to cool. Serve after refrigerating for at least 2 hours.
Refreshing, sour… very good!
I wrote a lot but I wanted to be explicit, please follow the weight and steps of the recipe :).
I took the recipe with small modifications from www.clubaltfel.com
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Crush the biscuits and mix with the melted butter.
Dress a form well (so that the cream, which is quite thin, cannot flow).
Place the biscuit mixture on the bottom of the form, level and press well with the back of the spoon.
Let it cool until you prepare the cream:
Rub the eggs well with the sugar, put the lemon peel, then add a little melted butter, chewing continuously.
Boil on steam until it thickens a little.
Allow to cool completely. it will be a little thicker.
Add lemon juice and mascarpone (preferably vice versa: cream over mascarpone, then the juice).
Pour the cream over the base and put it in the freezer for a few hours or in the evening until the next day.
Remove 20 minutes before serving and garnish with whipped cream (or according to preference).
Ingredients Lemon and meringue tart
-for the dough:
100ml lukewarm water
30g powdered sugar
a teaspoon of baking powder
a pinch of salt
-for lemon cream:
100g ground sugar
100ml lemon juice
a pinch of salt
3 egg whites
100g caster sugar
a pinch of salt
a tablespoon of lemon juice
Preparation Tart with lemon and meringue
Sift the flour and add the other ingredients and knead until you get a homogeneous dough, which you spread and then transfer it to a baking sheet greased with butter and cut the excess dough. Prick the dough with a fork, cover it with baking paper and place beans on top. Put the tray in the preheated oven at 200 degrees C for 25 minutes.
Meanwhile, for the cream, mix the egg yolks with the ground sugar and gradually add the squeezed juice from a lemon, a pinch of salt, water and butter and put them on low heat and stir constantly with the whisk. Mix the starch with a few tablespoons of the liquid composition and add it over the rest of the composition and mix until it becomes a thick cream. Cover the cream with cling film and let it cool completely.
Mix the egg whites with the salt. When the foam starts to form, add the sugar in 3 batches, and at the end add the lemon juice and mix.
Pour the lemon cream over the dough, and put the meringue on top. I used a pos with a star-shaped dui. Put the tart in the preheated oven at 170 degrees C for 15 minutes. Let it cool completely and then serve.
Lemon cream tart
Lemon cream tart it is absolutely wonderful! It has a slightly sour taste that goes perfectly with the fluffy top and strawberries. If you do not have strawberries, you can replace them with blueberries, raspberries or blackberries.
The classic tarts are composed of a fragile dough with a wonderful butter taste and are so tasty that you can hardly resist them. Honestly, so far I have not met anyone who does not like tarts with tender dough, vanilla cream and fruit.
In winter and autumn I make them very often, filled with vanilla cream, pistachio or chocolate, but in summer I prefer a lighter dough, without butter, at least as good as tender dough. The cream, also light and slightly sour, is perfect for this pandispan type dough, and the limoncello liqueur can be replaced with lemon juice, in case the little ones taste it.
I remade this tart with New Year's lemon cream, it was a success and it immediately disappeared from the set. I recommend you try this fluffy cream cake as soon as possible, I'm sure you will like it too.
Tart with lemon cream and fruit - Ingredients tart shape 28 cm in diameter
Cake dough ingredient
- 100 g flour
- 50 g cornstarch
- 2 eggs
- 100 g sugar
- 75 ml peanut oil / sunflower
- 3 g baking powder
- 1 teaspoon grated lemon peel
- 1 pinch of salt
Lemon cream ingredient
- 200 ml water
- 50 ml limoncello liqueur
- 50 ml of fresh lemon juice
- 25 g soft butter
- 125 g sugar
- 50 g cornstarch / 40 g flour
- 125 g natural whipped cream mixed
- 1 teaspoon grated lemon peel
Tart dough with lemon cream - Preparation
- Put whole eggs and oil in a narrow, tall bowl and mix until light in color and slightly creamy (about 3-4 minutes).
- Add the sugar and grated lemon peel and mix until completely homogenous.
- Mix flour, starch, salt and baking powder and sift them. Gradually add them to the egg and oil composition and mix with a spoon, from bottom to top, until you get a homogeneous dough.
- Put the dough in the shape of a tart lined with butter and flour. Level it nicely and put it in the preheated oven at 180 ° C.
- Bake the tart top for about 20 minutes or until evenly browned.
- Remove from the oven, leave it in the form for 2-3 minutes, then turn the top on a grill and let it cool completely.
Lemon cream for tart - How to prepare
- In a small saucepan mix the sugar, starch and grated lemon peel. Gradually add water and limoncello liqueur and mix until smooth.
- Put the pan on a very low heat, add the soft butter and boil the cream, stirring continuously, for about 6-7 minutes or until it acquires a dense consistency, similar to vanilla cream.
- Turn off the heat, add the lemon juice and mix until perfectly incorporated into the cream.
- Cover the surface of the cream with food-grade plastic wrap (the foil should be placed exactly over the cream), prick it from place to place with a toothpick and let it cool completely.
- After it has cooled, add the whipped cream and incorporate it into the cream with delicate movements, from the bottom up.
Lemon Cream Tart - Assembly
- Decorate the tart with fresh strawberries cut into thin sticks and a few Greek basil leaves, very fragrant and perfectly suitable in combination with lemon cream and strawberries.
- We serve the lemon cream tart, with lust, it is very fragrant and cool.
Tips for a perfect lemon cream tart!
- The liqueur can be replaced with the same amount of water. If we choose this option, we will use 250 ml of water and after the cream has boiled, we add 50 ml of fresh lemon juice.
- If you want, you can easily syrup the top with a lemon syrup. For the syrup, mix 50 ml of water with 1 teaspoon of grated lemon peel and 50 g of sugar. When the sugar is completely melted, turn off the heat and let it cool. We discreetly syrup the top with a silicone brush.
- My tart shape has a bump in the center, so after baking the top we will turn it on a grill and fill it in this position with lemon cream.
Lemon tart with meringue
In this article you will find a recipe for lemon tart with meringue. Delicious dessert recipe, a refreshing lemon tart, biscuit top, condensed milk cream with lemon and crispy meringue crust.
The craving for such a lemon tart with meringue is always present in my house. My two naughty people barely managed to take the tart out of the oven to start dipping their fingers into the sweet meringue. Frankly, this is not the first lemon tart on this blog, you will find the first option here, it is a dessert without baking, extremely tasty and refreshing.
But this time, I want to offer you another kind of lemon tart, one whose delicious cream is hidden under a dome of meringue. The tart is simple to make, delicious and with a really elegant look. It is a perfect family dessert, sweet-sour, with various textures that alternate in layers.
The condensed milk I use is canned, it was already sweetened, so I didn't add any sugar to the cream, nor is there any need because the sweetness of the meringue comes to complete the taste. I don't think it's necessary to say that lemon meringue tart was an insane success. It is a real delight and if you like the refreshing lemon aroma, you must try the recipe.