The recipe for a pie with lemon filling and air безе. 
Photo of the dish: АннаWilliams Time: 55 min. Difficulty: easy Servings: 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Korzh
- 1.5 tbsp. finely chopped whole grain cookies flour
- 1/4 Art. (55 gr.) Melted unsalted butter
- 1/4 Art. Sahara
Lemon Filling
- 400 gr. condensed milk
- 1/2 tbsp. freshly squeezed lemon juice (approximately 2 lemons)
- 1 tsp grated lemon peel
- 4 egg yolks (whites will be needed for meringues)
- 1 tbsp. l flour
- 1 tbsp. l starch
Meringue
- 3 egg whites at room temperature
- 1/4 tsp tartar (sediment falling out during production fault)
- 3 tbsp. l powdered sugar (approximately 40 g.)
Recipes with similar ingredients: shortbread cookies, eggs, milk condensed, tartar, lemon juice, lemon zest, sugar powder, meringue
Recipe preparation:
- Prepare the cake: mix thoroughly in the mixer bowl cookie crumbs, sugar and butter. The resulting mixture is tight put in a 22-centimeter cake pan. Bake cakes in oven at a temperature of 180C, 10 min.
- Prepare the filling: in a medium bowl, mix the flour, starch, condensed milk, lemon juice, zest and egg yolks. Pour the resulting mass onto the cake. Keep baking for 10 min., until the filling is slightly grasped.
- Cook the meringues: in a medium bowl using a manual beat the egg whites and tartar in a thick foam. Gradually add the powdered sugar. The consistency of thick foam should save.
- Put the meringues on top of the pie. Bake for 15-20 minutes or until the meringues will not turn slightly golden (Carefully watch the pie, while he’s in the oven. Meringues can burn out very quickly). Slightly cool the pie, then put it in the refrigerator and leave it there at least 2 hours before serving. We suggest you look at one more recipe for lemon meringue pie.
