Simple lemon pay recipe

The pay or lemon foot is the summer dessert par excellence. It has many versions, but in recipesgratis we present one of the simplest. Of course, it is a dessert that requires some work because it has three different preparations: the base, which can be broken dough or cookies; The lemon filling and merengue ornament. But don worry. In this simple lemon pay recipe you will only use ingredients that you have at home normally and, thus, you will have the opportunity to demonstrate your prosecutor without great efforts. Of course, by simple it does not mean that it is simple or that it is not so pleasant to the palate. In fact, the most wonderful thing about this cold dessert is its intense flavor and its delicate consistency. Keep reading and discover with us how to make simple lemon pay!

Simple lemon pay ingredients:

1. Start with the base of the easy lemon pay. The base will be cookies because making the broken dough is more complicated, but if you want to make it broken dough you can follow our sweet broken dough recipe. If not, to start, you just need to grind the cookies in the blender.

2. Then, add the melted butter and mix very well so that the cookie is completely greased. You will know that she is ready because when you press her with your fingers, she is compact and does not deform.

3. AGRASA A cake mold or one of 20×30 cm and press the ground cookies against the mold. This part of the work is not difficult, but it does require some patience for cookies to be very compact. Do not forget to do it too on the sides of the mold. If there were larger bits of cookies, remove them and fill with more of the ground mixture.

4. When ready, put it in the freezer to harden. The base of the lemon pay with Maria cookies is already ready.

5. now go to the filling. It is quite easy. The first thing is to gather in a pot all dry ingredients: cornstarch, sugar, salt, lemon zest.

6. Now add the water and remove very well. Take the fire. This part is delicate because when the cornstarch is heated it sets completely. To get perfect, do not stop stirring at any time.

7. When curdling, the entire cornstarch will harden. Turn it off. If you notice very firm, that is the correct consistency. Remember that all wet ingredients are still missing.

8. Slightly beat the yolks separated from the whites. Add a tablespoon of the cornstarch mixture and beat very well. Repeat the process two or three times.

9. When you already have the yolks well linked with the cornstarch mixture, watch them in the pot with the rest that is left. Again, beat vigorously.

10. Add the margarine. Bat. Finally, add lemon juice. Mix well. In the end, consistency is a bit softer.

11. Fill at once the cookie base. It is not difficult, just delicately so that the base does not break. That is all.

12. Meanwhile, it was the turn of the meringue. Some recipes do not include it. But, since four whites were left over, why not do it? Besides, it is much more beautiful. The first thing is to bring the half cup of water, the cornstarch and two of the 10 tablespoons of sugar to the fire.

13. Kitchen until you get a firm, soft and bright paste.

14. It is time to light the oven at about 160 ° C. Assemble the snow -turns and add the sugar to tablespoons. Then, add the cornstarch mixture.

15. Add vanilla and lemon. Beat a little more until the meringue is bright.

16. Place the meringue in your homemade lemon pay to tablespoons. You don need manga, although you can use it. It only tries to cover all dessert, even the cookie base.

17. When the cold lemon pay is covered with the meringue, shapes helping you with a spoon.

18. Take your baked lemon pay until the meringue is brown.