Arizona Sunshine Lemon Pie

At 23 I hardly knew how to make pancakes, tomato and mozzarella ...

Jerome de Oliveira was the world champion in confectionery.

The youngest world champion in the world.

He is 31 and now has two stores, one in Cannes and one in Cagnes-sur-Mer.

 Nice surprise to find the recipe in special issue #2 of Fou de P√Ętisserie magazine.

The great power of this pie, in addition to the divine creamy lemon, is this shortbread you don't even imagine how to cry and what it's all-without-ability-to-stop-until-willing-to-do-two.

Ingredients: 8 people.  :

* To prepare the sweet dough:

°200 grams of wheat flour

°100gm powdered sugar

°80 grams butter

°1 egg

°pinch of salt

To decorate:

°4 lemons (15 cl juice and 3 peels)

°125 gm cane sugar

°50 grams butter

°3 eggs

°1 c. Heaped a tablespoon of cornstarch

* Preparation:

Simple lemon pie

1.

Make the pie dough by pouring the sifted wheat flour, icing sugar, and salt into a bowl. Add the softened butter and cut it into pieces. Next, knead the dough by hand with your fingertips, then add the whole egg and knead it to get a homogeneous dough ball. Cover with plastic wrap and set aside for two hours in the refrigerator.

2.

Preheat oven 200 °C (7). Using a rolling pin, spread pie crust between two sheets of baking paper lightly sprinkled with flour. Roll out the dough to a thickness of 3 mm and put in a previously greased and floured tart mold. Prick the dough with a fork, cover the bottom of the disk with parchment paper and decorate with bread balls.Baking bottom of dough to bake white about 10 min at 200 ° C. Reduce the oven to 180 ° C and continue cooking for 15 minutes. Let pie crust cool on a wire rack.

3.

Prepare lemon cream. Grate the peel of 3 lemons and squeeze the juice from all the citrus fruits to get 15 cl. In a bowl, beat eggs with lemon peel and cane sugar to harden them. Add cornstarch and whisk again. In a saucepan, bring lemon juice to a boil and pour over eggs, whisking vigorously. Pour the lemon cream back into the saucepan and let it thicken over low heat for 3 minutes, stirring constantly. Stop cooking and let it cool. Mix the butter cut into pieces. Mix until you get a completely smooth consistency.

4.

Decorate the pie crust with lemon cream. Smooth the surface well with a spatula. Let it cool and store in the fridge at least an hour before eating.

Enjoy !

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