TARTE  AU CITRON 

Perfect balance. The sweetness of the creepy creeping of the lemon acidity gives the perfect balance to the revenue of the tartu au citron, a pâtisserie classic.

Ingredients

For the filling

5 eggs
200 g of refined sugar
Shaved from the bark and juice of 4 lemons-Sicilians
250 ml of fresh cream
Confectioner sugar to decorate
Lemon peel scrap to decorate

For the meringue

3 egg light
9 tablespoons (soup) of sugar
Juice of a lemon
Lemon shoves to taste

Preparing the dough

Prepare the dough as shown on page 16. Open the dough on a slightly floured surface, forming a large enough circle to end the bottom and sides of the 24 cm (preferably a detachable form). Light to freeze for at least 30 minutes.

Preparing the filling

Beat eggs with sugar. Add the scrap and the juice of the lemons and then add the cream. Take the refrigerator for about an hour.

Preparing the meringue

In a bowl, beat the egg whites (it is important that the mixture does not reach the snow). Transfer the ingredients into a pan and cook in a bath-to the light to reach a lukewarm temperature. Place the warm blend in the mixer and beat until the snow-point, then add the lemon juice and the shavings and beat a little more. Book.

Completion

Preach the oven at 190 ° C. Make various holes in the dough with a fork and forre with butter paper. Fill shape with raw and light beans to bake for 10 minutes. Remove the beans and butter paper and let it bake for another 5 minutes. Reduce the oven to 150 ° C. Put the pie shape on a baking sheet not to burn the bottom of the dough while going back to the oven. Add the iced filling without leaking through the edges. Bake for 30 minutes or until lightly golden. Remove from the oven and let it cool. Put the meringue with the confectioner bag and gold with a torch or in the hot oven for 3 to 5 minutes. Finish with lemon zest.

Hit on the lemon.

The French traditional lemon pie is made with lemon-Sicilian. And, contrary to the Brazilian version of the lemon pie, French does not use condensed milk in its composition, but eggs - the yellowish coloring, coming from the gems. Therefore, the taste is slightly different, less sweet. The tradition of meringue cover only appeared in the 19th century and is attributed to the Swiss Pâtissier Chef Alexander Frehse. And will leave your pie with a flawless presentation!