Getting A Beer Tap Installed At Home

Torta meringa al limone

vou First of all I hope you all had a Happy Easter! I
for the occasion I cooked this cake with a base of pastry, cream and lemon meringue.
usually do not like cakes with creams, but this came quite light and delicate ...


Ingredients:

for the base

185 g flour 50 g butter 60 g sugar


grated rind of half a lemon 1 egg yolk lightly beaten with A bit of milk 1 teaspoon baking


for the lemon cream
70 g starch 400 g of milk

juice and zest of 2 lemons
185 g of sugar (5 tbsp serve the x meringue) 3 egg yolks


for the meringue

3 egg whites 5 tablespoons of sugar (taken from 185 g of cream)


Sift the flour, add the melted butter, sugar, baking powder, lemon zest and the beaten egg with milk. IMAST adding a little milk until dough is soft and elastic.
Wrap in plastic wrap and store in refrigerator (at least x 30 minutes).
Prepare the lemon cream dissolving the starch in the milk, add the juice and zest of lemons and bring to boil, after 2 minutes add the egg yolks and sugar and cook until the cream is thick enough (a couple of minutes).


Take the pastry from refrigerator, roll out the dough to form a disk about 5 mm thick and cover it with a pan previously greased and floured. Drill small holes on the crust (with a fork), cover with a sheet of aluminum and pour in the beans.
Bake the pastry at 180 degrees x 10 minutes.
Remove the vegetables and aluminum and pour the cream into the base. X Bake another 10 minutes.
Meanwhile whip the egg whites with 5 tablespoons of sugar and pour the cream (which during the 10 minutes of cooking will thicken a bit). (I'm in a small portion of meringue I poured a few drops of yellow dye to make tufts x).
Replace everything in the oven at 80 degrees x a couple of hours. X I speed up I kept the oven to 100 degrees and the meringue is browned too much and then after 1 hour I got bored and turned off the oven. The meringue was not completely dry, but it was good the same (it had the consistency of marshmallow!)