Learn to prepare a spectacular cake of custard and meringue following the recipe of Nicolas DÃaz, who explains in detail how to make the broken dough, how to make a lemon cream for filling and finally, how to make a Swiss meringue to end the decoration with the decoration Of this famous dessert. The lemon foot with custard is a delight and sure that everyone will love dessert, even more knowing that you have prepared it homemade.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Targetedness Media |
| Ingredients to make lemon foot with custard: |
| Foot mass: 250 grams of wheat flour 150 grams of butter 25 grams of sugar 1 egg 30 milliliters of water 1 pinch of salt | Lemon custard: 200 grams of sugar (1 cup) 3 egg yolks 1 egg 100 grams of butter 200 milliliters of mineral water 125 milliliters of natural lemon juice 15 grams of maicena Merengue Swiss: 3 egg whites 165 grams of sugar |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make lemon foot with custard:
1. To enjoy a good piece of lemon cake we will start by preparing the dough of the foot. To do this, the flour is mixed with butter, sugar and salt to form small crumbs. Below, add the egg and knead until completely integrated. Then a little water is added to form a uniform and homogeneous mass. We form a ball and reserve in a bag for 1 hour. After this time we start stretching until a sheet of dough is obtained, we lined with it a foot mold and cover with some weight, for example porotos or dry grains so that the dough does not rise and bake for 20 minutes at 180 ° C. If you have doubts about this first step do not hesitate to consult any of these additional recipes:- broken mass without butter
– Glutenless broken mass
– Sweet broken dough
2. To make the lemon filling, in a pot we beat the eggs with the sugar, when they have integrated we add the lemon juice and the cornstarch previously dissolved in water. When it mixes everything to put on a half flame and stir constantly. Once the cream is ready, the butter is added and stir to integrate. Leave at rest for 20 minutes and then cover the dough base already cooked and at room temperature. Review the lemon cream recipe for filling with photos in all the steps to clarify any questions you have.
3. Finally we have to make the Swiss meringue. To do this, heat the whites with the sugar in a water bath until it is well dissolved. Then beating with electric rods quickly for 10 minutes. Don stop consulting Swiss meringue and Italian meringue for more details.
4. Finally, use a pastry bag and decorate the upper lemon foot with a custard with fresh meringue. Reserve in the fridge and serve very cold or if you want, give it a touch of oven to slightly toast the meringue … enjoy!
