Lemon pie

Ingredients
Elaboration
Nutritional information

110 min

Suitable for vegetarians

Type of dish: Dessert, Pastries

Temperature: Cold, Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Dutch dough 0.175 kg

Lemon cream 0.375 l

Italian meringue 0.188 kg

Basic English cream 0.075 l

Ingredients for Dutch dough (0.175 kg) See Recipe

Plain flour 0.088 kg

Creamed margarine 0.053 kg

Icing sugar 0.026 kg

Eggs 0.175 ud

Vanilla flavour 0.009 g

Table salt 0.175 g

Ingredients for Lemon cream (0.375 l) See Recipe

Lemon pulco, bottle 0.025 l

Water 0.15 l

Sugar 0.09 kg

Eggs 2.0 ud

Butter 0.018 kg

Creamed corn 0.012 kg

Ingredients for Italian meringue (0.188 kg) See Recipe

Sugar 0.096 kg

Water 0.021 l

Egg whites 1.125 ud

Ingredients for Basic English cream (0.075 l) See Recipe

Sterilised milk 0.075 l

Sugar 0.015 kg

Creamed corn 0.001 kg

Pasteurised egg yolk 0.011 kg

Elaboration

For this recipe, you will need to make the following preparations:

INSTRUCTIONS

Cover the pie mould with the shortcrust dough.
Fill it with the lemon custard and bake the pie at 200 ºC for 25 minutes.
Let it completely cool and decorate with the Italian meringue. Then put the pie under the broiler to lightly caramelize the top.
Cut the pie into wedges and serve it with crème anglaise.

Nutritional information (1 portion)

Energy

419.13

kcal

Carbohydrates

62.46

Proteins

6.62

Lipids

15.57

Fiber 0.63 g

Saturates 5.13 g