Recipes Moroccan cuisine.
Lemon meringue pie
Image:
ingredients:
For the dough **
250gr flour
125g cold butter, diced
1 egg yolk
2 Cuil.S milk
2 Cuil.S oil
2 Cuil.S sugar
1 pinch of salt
** For the lemon cream:
250ml of milk
zest and juice of one lemon
3 Cuil.S cornflour
1 egg
sugar to taste (it is better to bring out the sweet taste of lemon)
** For the lemon curd:
1 lemon (zest + juice)
50g butter
75 gr of sugar
1 egg or 2 (one is enough)
Recipe & preparation:
In a bowl put flour + butter + sugar + pinch of salt, mix with your fingertips until a dough is grainy sand. Add egg yolk + milk + oil and mix well without work and form a ball. Spread with a roll pastry on a floured surface, not too thin, put in a mold or multiple molds tarts, prick with a fork and bake. Let brown.
In addition, in a saucepan, bring the milk + egg + lemon zest + sugar + cornstarch mix well with a whisk and bring the heat, stirring constantly until thickened. take off the heat and gradually add the lemon juice while stirring. Pour the cream over the cooked pasta.
For the lemon curd, in a saucepan combine all ingredients and cook in a water bath while stirring
with a whisk until thickened, pour over the cream first.
- For the meringue, climb snow egg white, still with 2 Cuil.S powdered sugar. Pour the pie with meringue and bake in the oven just a few minutes time to bask ... Enjoy with a cup of coffee bseha wraha
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