The lemon lemon or lemon foot is an irresistible cake, but if we add condensed milk it becomes an exquisite bite, especially for lovers of lemon-merengue contrast. That mixture between the acidity of the lemon and the sweetness of the meringue is unrepeatable. This recipe of lemon foot with condensed milk has several steps, however you can lighten its elaboration if you use a broken mass of purchase for the base, but I advise you to do it Better at home because you will win in flavor. It is a lemon cake with easy condensed milk because the filling is done in a simple way but it takes its rest time and you just have to have a little patience. If you meet all these requirements, without a doubt this is your cake, and in recipes, we tell you a detailed step by step to make it perfect.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Targetedness Media |
| Ingredients to make foot with condensed milk: |
| For the filling :: 2 leaves of jelly 4 small lemons 4 eggs 1 yolo 200 grams of condensed milk 4 tablespoons of sugar 50 grams of butter 2 tablespoons of maicena maicena | For the dough :: 225 grams of flour 50 grams of ground almond 125 grams of cold butter without salt 1 egg l Salt |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make foot with condensed milk:
1. To make the pie cake with condensed milk, we will first prepare the filling. To do this, we put the two gelatin leaves in water to hydrate.
2. Then, we squeeze the lemons to get their juice.
3. In a saucepan we put the lemon juice obtained, the four tablespoons of sugar, the condensed milk, the butter cut into pieces, the tablespoons of cornstarch and the eggs and the yolk slightly beaten. We remove everything until we see that the cornstarch has dissolved without lumps and put it over low heat. We are stirring with some rods constantly, especially in the end, until the mix thickens.
4. We remove the saucepan from the fire, drain the gelatin leaves and add it one to one while stirring behind each addition. Let cool the cream of the lemon with condensed milk.
Trick: For the cream to cool before we change it from the original saucepan to another container.
5. And now, we go with the base of the lemon cake with condensed milk. For this we put in a bowl the flour, sugar, ground almond and butter cut into pieces. We knead with your hand until you have a sawdust texture. You can also jump this step using the homemade broken mass or bought.
Trick: If we do not have ground almond we can replace it with the same amount of flour.
6. Beat the egg slightly and add it. We knead with the hands until you get a homogeneous dough.
7. We form a ball with the base of the lemon cake with condensed milk, wrap it on film paper and let it rest in the fridge about 30 minutes.
8. We preheat the oven at 180 ºC. We take out the mass of the fridge, slightly flour a work surface and with the help of a roller we extend the dough.
9. We grease a tarta of about 22 cm in diameter, preferably removable. We put the dough in it and cut the excess. We accommodate it well with the hands to the mold. We click the base with a fork, cover the baking paper cake and put dry legumes so that the dough does not rise when baking. Bake the mass of the lemon foot with condensed milk about 15 minutes with heat up and down at 180 ºC. We take it out of the oven and carefully remove the baking paper with the legumes and put it back to the oven to brown a little, 5 more minutes.
10. Once the dough is baked, we demolish it carefully and let it cool in a rack. Fill the cake with the lemon cream and condensed milk and reserve it in the fridge about 6 hours or better from one day to another.
11. Once set, the lemon foot with condensed milk is time to decorate it. For this we put in a bowl the egg whites, which do not have to be cold but at room temperature. With the help of electric rods we ride the whites along with a pinch of salt. When they are already quite uploaded, we add the sugar and continue beating to form peaks. Review this Swiss meringue recipe to see all the steps more detail.
12. We put the meringue in a pastry bag with a star-shaped nozzle and form small piles of meringue along the entire surface of the cake to cover it.
Trick: If you don have a pastry manga, nothing happens, put the meringue to tablespoons forming peaks up.
13. And we only have to gratin the lemon cake with condensed milk in the oven until the meringue is brown, or if you have a kitchen torch, also brown the surface of the cake with it.
14. and is ready to consume. We will reserve the lemon foot with condensed milk in the fridge until the moment of its consumption. I invite you to visit my blog target = _BLANK REL = NOFOLOW CLASS = OUTBOUND CAES FOR YOU AND KNOW NEW RECIPES.
