Recipe: French protein lemon tart

Home Cooking Recipe: French protein lemon tart

Ingredients:

Steps:

  1. Home Cooking Recipe: The flour is sieved, the butter is cut into 1 cm square, and the mixture is mixed with flour into a granular mixture. Pour into ice water and mix until no granules, knead the dough, cover with plastic wrap, and let it sit in the refrigerator for about 40-60 minutes.

    The flour is sieved, the butter is cut into 1 cm square, and the mixture is mixed with flour into a granular mixture. Pour into ice water and mix until no granules, knead the dough, cover with plastic wrap, and let it sit in the refrigerator for about 40-60 minutes.

  2. Home Cooking Recipe: The oven is preheated to 200 degrees and adjusted to 180 degrees when roasted. Cut the suede into a 0.5cm sheet, cut the disc with a 9cm loop, place it in a 6cm loop, and roll it on the loop with a rolling pin to cut off the excess side. Use a fork to fork the hole at the bottom. Spread the tin foil, press on the heavy object (rice, red beans, etc.), put it into the oven for 20 minutes, remove the mold and let it cool.

    The oven is preheated to 200 degrees and adjusted to 180 degrees when roasted. Cut the suede into a 0.5cm sheet, cut the disc with a 9cm loop, place it in a 6cm loop, and roll it on the loop with a rolling pin to cut off the excess side. Use a fork to fork the hole at the bottom. Spread the tin foil, press on the heavy object (rice, red beans, etc.), put it into the oven for 20 minutes, remove the mold and let it cool.

  3. Home Cooking Recipe: Boiled lemon egg yolk stuffing: butter cut 1cm square small diced for use. 500ml of water mixed with sieved corn starch, add sugar, lemon dander, lemon juice, mix well with a mixing knife, heat on medium heat, stir while heating, cook thick, add egg yolk, stir evenly. When you are boiling, leave the fire, add butter and stir well.

    Boiled lemon egg yolk stuffing: butter cut 1cm square small diced for use. 500ml of water mixed with sieved corn starch, add sugar, lemon dander, lemon juice, mix well with a mixing knife, heat on medium heat, stir while heating, cook thick, add egg yolk, stir evenly. When you are boiling, leave the fire, add butter and stir well.

  4. Home Cooking Recipe: The lemon egg yolk stuffing is slightly cooled, poured into the pie, smoothed the surface, and placed in the refrigerator.

    The lemon egg yolk stuffing is slightly cooled, poured into the pie, smoothed the surface, and placed in the refrigerator.

  5. Home Cooking Recipe: Make a meringue: Put the protein in the pot and add the lemon juice to the 6 distribution. Add granulated sugar and vanilla extract to 10 distributions. Pour on 4, make a shape according to personal preference, enter the oven, and roast until the surface is colored at 180 degrees (about 5-10 minutes). Take out and decorate with silver beads.

    Make a meringue: Put the protein in the pot and add the lemon juice to the 6 distribution. Add granulated sugar and vanilla extract to 10 distributions. Pour on 4, make a shape according to personal preference, enter the oven, and roast until the surface is colored at 180 degrees (about 5-10 minutes). Take out and decorate with silver beads.

Tips:

1. This component can be made into a 9-inch one. I have done it twice. For the first time, I made a 6-inch pie and a 9cm-diameter pimple. I left the stuffing and made 8 6cm with the formula. Diameter of diameter; 2, protein cream can be added according to personal preference, but should not be too small (affected to send), personally think that 60-80g is more suitable; 3, the protein cream shape free to play, seek expert guidance!


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