Description
Crumbly pastry, sweet filling and gently air-crisp finish to a delicious cake!
Ingredients
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Flour
250 g
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Yolk egg
4 piece
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Sugar
100 g
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Leavening agent
5 g
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Butter
180 g
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Lemon
1 piece
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Orange
1 piece
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Starch
1 Tbsp
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Sugar
3 Tbsp
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Egg white
4 piece
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Powdered sugar
150 g
Cooking
To prepare products to the test.
RUB the yolks with sugar until white.
Add the softened butter TM milieu, mix well.
Sift the flour with the baking powder and add to egg-oil mixture. Flour may need a little less or more.
Knead elastic dough and put into the cold for 30 minutes.
Next, prepare the filling.
Grind in a blender the lemon and the orange, add sugar and starch.
A little boil until lightly thickened.
The dough is spread on a split form (I have 23 cm), making bumpers.
On the dough put the parchment and pour dry beans (so the dough does not rise when baking). Bake 15 minutes at 200 degrees
Prepare the meringue. Cold beat the whites with sugar until hard peaks.
Remove from the oven, remove the peas and spread the filling.
Put the meringue and bake for another 15-20 minutes before Browning the meringue.
Pie allow to cool completely and remove from the mold.
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