How can I make lemon meringue?
Lemon Pusingue Pie is a popular dessert, especially in the summer, when a light pudding and cold meringue can take place after a light meal or tea. Creating a good lemon cake is actually a bit complicated and requires some coordination in the kitchen. Do not be disappointed if your first effort is not perfect but try to follow the steps you have taken to ensure that the error does not happen again.
Before starting into the recipe for lemon meringue, several instructional advice can be useful. The first is that you want to assemble all the ingredients of the cake while they are hot. Predict the bark to help prevent her from getting wet and put the filling into the hot cortex while the filling is still hot. Mix the meringue quickly and spread it into the cake as soon as possible. This ensures that the lower part of the meringue is cooked with heat filling, so the mouth will be cooked all the way when the top is golden brown and you remove the lemon meringue from the oven. Leave the lemon meringueLno to cool on the stand and then cool it because the cake will not be stable at the room temperature.
This recipe works for any type of citrus fruit. If you want to try to create an unusual cake, you can experiment with lime, orange, tangerine and other types of citrus. You should always have time to fresh juice and grate. Fresh taste will have a big impact on your finished cake.
Maybe it is useful for you to decompose all the ingredients and measuring tools that you need before embarking on a lemon meringue. Once you go, speed is the essence.
The cake base is of course bark. Many types of crust are suitable for lemon meringue. Choose your favorite scales and don't forget to create half the recipe, because the lemon cake is cunned with a mouth, not a bark. You can also create a complete recipe and freeze another half for use at another time.When creating the bark, preheat the oven so that you can prevent the bark when working on your mouth and fulfillment. Once the bark is balanced, pressed into the pan and in the oven to care, you can fill the cream.
Before you start on the filling, heat one tablespoon of corn starch, one tablespoon of sugar and 1/3 cup of water in a pan over low heat. Mix the mixture until it is shaken into a transparent paste, and then place it in a small bowl and cover it firmly. This mixture will be added to the mouth as a stabilizer and prevents it from crying and collapse, two common problems with lemon meringue.
If you want to make a filling, combine 1 ¼ cups of sugar, 1/3 cup of corn starch, 1/8 teaspoon salt, 1 ½ cup of water, ½ cup of fresh lemon juice, 1 tablespoon lemon zest, four yolks and two to three tablespoons lesalted butter. Cook this mixture over low heat while stirring with a spatula to thermal. Stir slowly, but make sure you get all the way with the spatula. The mixture thickens and you wouldThey were immediately poured into a hot pre -cooked cake bark and start on a kiss.
If you want to make a kiss, use completely grease and tools without camouflage. Before adding ½ teaspoon vanilla and ¼ teaspoon tarter beat four egg whites. Slowly defeat in ½ cup of superfined sugar and beat the mixture until the eggs create rigid, shiny peaks. Then add the paste of the corn starch over one tablespoon at the same time, beat it all the way after each addition and beat the last 10 seconds after the last tablespoon. Immediately spread the kiss on hot pudding, starting with the edge of the cake so that the kiss is anchored to the cake at all points and will not shrink. Bake in 325 ° Fahrenheit (163 ° Cels) for aptervolnly for 20 minutes until the baby starts gold and immediately removes.