+ FOR LEMON MERRIN PASTRY
Preparation: 30 minutes
Cooking time: 25 minutes
Here are the different steps to prepare my favorite lemon:
+ Flour over
1. Divide the flour, salt and oil into pieces. Break your finger. Pour the water. Knead lightly to make the dough homogeneous and form a ball.
2. Before using, let it rest in the refrigerator for 30 minutes, then roll it, press it into the mold and press it with a spatula.
3. Blind bake at 180°C (350°F) for 15 to 20 minutes.
For side dish
4. Soak the corn in 5 cl of water. Mix the eggs, yolks and sugar in a bowl. Use lemon juice, zest and cornstarch.
5. Pour this mixture into a pan and boil. Cook until the oil thickens, 2 to 3 minutes. Add oil to the fire.
6. Distribute the oil over the cold pipe.
For meringue
7. Beat the egg whites with a pinch of salt until stiff. Gradually add sugar.
8. Spread the meringue on the cake using a piping bag and bake at 180°C for 10 minutes, until a soft meringue forms.
Note: For the sticky meringue: Bake at 120-150°C for 20 minutes
