Tag: lemon

Recipe Lemon curd and meringue tarts – Italian Cuisine

Ingredients for shortcrust pastry

250 g flour
150 g butter
100 g icing sugar
3 egg yolks
vanilla
lemon
Orange
salt

Ingredients for Lemon Curd

110 g caster sugar
2 small eggs
50 g butter
2 lemons

Ingredients for Meringue

125 g granulated sugar
60 g egg white

Duration: 2 h 50 min

Level: For experts

Dose: 8 people

For the recipe of lemon curd and meringue tarts, mix the softened butter with the flour, the seeds of half a vanilla bean, the grated rind of half a lemon and half an orange and a pinch of salt.
Add the icing sugar and egg yolks to the still raw mixture and knead until a homogeneous paste is obtained. Shape it into a not too high tile, wrap it in plastic wrap and let it rest in the fridge for an hour.
Lemon Curd Melt the butter in a saucepan, add the juice of 2 lemons and the sugar; when it is melted, add the eggs and cook stirring with a whisk until the lemon curd thickens: 2-3 minutes will suffice.
Meringue Partially whip the egg white with 25 g of sugar in a container, with a whisk, preferably electric. Heat 30 g of water with 100 g of sugar in a saucepan; when the syrup has reached 121 ° C, pour it flush on the album, continuing to whip it until it has cooled.
Roll out the pastry with a rolling pin to a thickness of 2 mm and with it lined 8 molds (diam 8 cm, height 2 cm).
Prick the pastry and bake at 175 ° C for about 20 minutes. Remove from the oven and let cool.
Fill the tartlets with lemon curd, smoothing it well with a spatula.
Collect the meringue in a pastry bag, spread in small tufts on the tartlets and flame them to taste with the caramel torch.

Soft cake of Renetta apples with almonds and lemon – Italian Cuisine

A soft and fragrant dessert to be brought to the table in the morning for breakfast or a snack, for a healthy and delicious cuddle!

With the Apple pie you're never wrong. Whether it's for a sweet family breakfast or a snack with friends, apple pie is the dessert that makes everyone feel happy. But have you thought about how decisive the choice of apple is? Among the many existing varieties, the Renetta Melinda it has a very unique consistency and sweetness, especially when cooked. This is why the recipe we are proposing today is a certainty in terms of softness and sweetness!

With an extra touch; in fact, two: almond flour and lemon, which will ensure a unique scent to your dessert.

Without forgetting that the Renetta Melinda it is in effect a superfood. Thanks to the high quantity of polyphenols, in fact, it helps to combat cell aging. So you can put the Renetta apple pie on the table for one more reason!

How to prepare the soft cake of Renetta apples, almonds and lemon

Ingredients

150 g of 00 flour

50 g of almond flour

140 g of sugar

125 g of butter

3 eggs

3 Renetta Melinda apples

8 g of vanilla yeast

a lemon

a pinch of cinnamon

50 g of lamella almonds

icing sugar q.b.

a pinch of salt

Method

In a planetary mixer or with electric whips, place the eggs together with the sugar until a smooth, fluffy homogeneous mixture is obtained. Separately melt the butter and let it cool.

Add the flour mixed with salt and baking powder to the egg and sugar mixture. Continue by adding the almond flour, cinnamon and grated lemon zest to the mixture.

Pour the melted butter quickly into the mixture and mix carefully.

Grease and flour a 26 cm cake pan and pour the mixture.

Peel the Renetta apples, cut them in half, remove the core and cut each half into 3 mm thick slices. Sprinkle with a little lemon juice and place them on the dough keeping the shape of half an apple.

Proceed in the same way for all the remaining 5 apples halves.

Fake the cake laying on the surface the almond slivers and bake in a static oven at 170 degrees for about 40-45 minutes.

Allow the cake to cool and serve with powdered sugar.

Mulino Bianco lemon cake – Italian Cuisine

First, prepare the shortcrust pastry: put all the ingredients in a bowl and work quickly until you get a smooth dough: cover it with food foil and let it rest in the fridge for 30 minutes.

Meanwhile, prepare the lemon cream: beat the egg yolks with the sugar, then add the starch and lemon peel, then incorporate the milk and cook over low heat until you get a thick cream.
Pour into a large bowl, cover with contact film and allow to cool.

Then prepare the dough of the margherita cake: work butter and cream sugar, then add the lemon peel.
Add one egg at a time, then sieved flour and flour and work until a homogeneous mixture is obtained.

Finally proceed with the assembly.
Roll out the pastry between 2 sheets of parchment paper until you get a circle of about 3-4 mm thick.
Line the baking paper mold and then cover the parchment paper with the shortcrust pastry.
Prick the bottom and leave in the fridge for at least 15-30 minutes.

Put aside 100 g of lemon cream and pour the remaining cream into the shortcrust shell.
Level it well, then cover the cream with the dough of the margherita cake.
Finally put in a sac a poche the cream that you had put aside and create a decoration above the dough.
Cook for about 40 minutes in a preheated oven at 175 ° C.

The Mulino Bianco lemon cake is ready, let it cool before slicing and serving.