The traditional foot lemon is a dessert chosen by many, therefore, it is worth knowing how to prepare it in a simple and fast way. Although the lemon cream would have originated in England in the 18 . However, there are those who argue that the true creator was a Swiss pastry chef, since he was the first to combine lemon cream with the Italian meringue. Beyond these authorship disputes, this dessert became so popular, that even in the US, they celebrate National Lemon Day on August 15 of each year. Brasimism, in recipe You can enjoy this delicious dessert.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make footnot without oven: |
| For the base 200 grams of sweet cookies without filling 75 grams of molten butter para the lemon cream ½ liter of milk 100 grams of sugar (½ cup) 4 yolks 50 grams of corn starch 200 centimeters Squeezed lemon juice cubics 1 lemon leather 1 tablespoon of butter Para the meringue 4 egg whites 180 grams of sugar 8 tablespoons of water soups water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make footnot without oven:
1. The recipe begins assembling the base of the lemon foot without oven. To do this, processes the cookies to form a sandy. You can do it with a processor or wrapping the cookies with a reviewer and passing over with a kneading or bottle stick until they completely grind them.
2. Fund the butter in the microwave or in the water bath.
3. Place the grinding cookies in a bowl and turn the molten butter on them. Unifies both ingredients to form a kind of very compact mass. If you consider you need more molten butter, you can add a little more.
4. Cover a removable cake mold 26 cm in diameter with the mass of cookies and butter. Then reserve in the refrigerator.
Trick: If you prefer that the filling is higher, you can use 24 cm mold.
5. For lemon cream, place the milk with half the sugar in a pot and take it to the fire. Next, in another bowl, beat the eggs with the zest of the lemon skin. Add corn starch, the rest of the sugar and lemon juice. Continue beating to perfectly integrate all ingredients.
6. When the milk grass, turn a part on the shake and then integrate with hand whistle and turn the entire preparation to the pot. He takes the fire again and continues to mix trying to reach every corner of the pot to prevent the preparation from sticking in the background. When thickens, remove from heat and turn it in another container to cut cooking.
7. Add the tablespoon of butter to the preparation, integrate with the hand whipper.
8. Pour the preparation into the mold on the base of cookies and when the temperature goes down a little, take the refrigerator again.
9. Finally, prepare the meringue. To do this, first place the sugar in a pot and add water to cover it. Take the fire to prepare the syrup.
Trick: Do not exceed the water, you just have to put the amount needed to cover the sugar.
10. In a bowl, place the whites and start beating with electric blender.
11. When the syrup reaches 118 ° C or see that it boils making large bubbles, remove from heat and turn the thread-shaped syrup on the whites while you continue beating.
12. Continue beating until you notice that the walls of the bowl were cooled and the meringue has reached the necessary consistency. You will see that you can form peaks with the whisk. To check if it is properly elaborated, you can turn the bowl without the meringue falling.
13. Place the meringue in the cake with a spoon, distributes evenly over the entire surface, performs the decoration you prefer.
14. The lemon foot with cookies is ready. Unmold on a dish or source and ready to eat. Tell us in the comments your opinion and share with us a photograph of the final result.
