Preparation : 1 hr - Resting : 1 hr - Cooking : 40 min - Equipment : Ø 28-30 cm tin, piping bag, thermometer
Ingredients : 6-8
- RICHSHORTCRUSTPASTRY - 140 g butter - 250 g plain flour - 100 g caster sugar - 1 egg yolk - 45 ml water - LEMON FILLING - 150 g caster sugar - 3 untreated lemons - 30 g butter - 3 eggs - ITALIAN MERINGUE - 180 g caster sugar - 3 egg whites - 3 tbsp water
RICH SHORTCRUST PASTRY
1. Follow the recipe
2. Preheat your oven to 180 °C (gas mark 4).
3. Bake blind* for 20 minutes.
LEMON FILLING
1. Zest one of the lemons and juice all three.
2. Put the lemon zest and juice, caster sugar and whole eggs in the main bowl with the metal blade. Ble nd for 1 minute.
3. Transfer everything to a saucepan. Bring to the boil, stirring constantly with a wooden spoon. Stir in th e diced butter. Return to the food processor. Blend for 30 seconds.
4. Pour the filling into the pastry case. Bake for 15-20 minutes in a slow oven (120 °C / gas mark ½).
ITALIAN MERINGUE
1. Beat the eggs whites for 5 minutes in the main bowl fitted with the whisk, remembering to remove the pusher first.
2. Meanwhile, dissolve the sugar in the water in a saucepan over a low heat. Increase the temperature to 119 °C, then remove from the heat.
3. Wait for 5 seconds, then pour this syrup onto the egg whites via the feedtube. Continue whisking for about 5 minutes.
4. Pipe or spoon the meringue on top of the lemon filling. Place under the grill of your oven for 1-3 minutes until it starts to turn golden. Take care not to leave it too long.
5. Keep in a cool place till ready to serve.
Compact 3200 XL CS 4200 XL CS 5200 XL Pâtissier Multifunction