
Ideal recipe for this summer ππ Photography and recipe shared by our friendly clientele, who we also thank for the time and detail of decorating the table with a lime tablecloth π
Ingredients:
Cream:
π₯3 eggs.
π₯1/2 milk.
π₯ 6 tablespoons of sugar.
π The zest and juice of a lemon.
π₯£40 grams of cornstarch.
Base :
π§βπ³150 grams of flour.
π§ 75 grams very cold butter in pieces.
π₯ 2 tablespoons of sugar.
π₯ 3 or 4 tablespoons of cold water.
Preparation:
For the cream :
1οΈβ£ We put a saucepan over low heat with 400ml of milk, sugar and lemon zest.
2οΈβ£In a bowl we put the remaining milk, the 3 yolks and the cornstarch, and beat until there are no lumps left.
3οΈβ£ The mixture is carefully added to the saucepan that we have on the fire and we turn it around without stopping until it thickens.
4οΈβ£ We set it aside and add the lemon juice, incorporating it very well.
5οΈβ£ We strain and cover with plastic wrap. We let it cool and set it aside overnight.
For the base:
1οΈβ£ We mix all the ingredients with our hands, make a ball and let it rest in the refrigerator wrapped in plastic wrap for 20 minutes.
2οΈβ£We take it out and spread it with a rolling pin and line a 20 centimeter low mold.
3οΈβ£L or put in the oven preheated to 200Β° until golden.
4οΈβ£ Once the base is cold, fill it with the cream, whip the egg whites until stiff with 4 or 5 tablespoons of sugar until they are firm and shiny. With a spatula we put the meringue on top of the cream and make some peaks and brown it with a blowtorch.
We added the star ingredient πLime Lemon Cashews as a topping, chopped and whole.
ππ
Bon appetit!ππ
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