Lemon Pie

SABLÉE DOUGH

Ingredients

  • 1000 g.
  • sugar Nevada
  • 865 g.
  • Butter
  • 335 g.
  • Whole egg
  • 100 g.
  • Whole milk
  • 2000 g.
  • Flour W200
  • q/s
  • Vanilla and salt

Elaboration

Cream the butter with sugar Nevada. Little by little, add eggs and milk to combine them with the dough. Add a pinch of salt and vanilla. Incorporate the flour. Cut and shape. Work all ingredients at room temperature. Bake: 180ºC Time: 20 minutes.

MERINGUE

Ingredients

  • 100 g.
  • Egg Whites
  • 175 g.
  • Sugar
  • 50 g.
  • Water

Elaboration

Beat the egg whites until reaches a stiff peak. Make a syrup with the water and sugar, when it is 118ºC pour it slowly in the form of a thread over the whites. Beat until the mixture is completely cooled.

Assembly and finishing

    1.Mix Les Crèmes Lemon with 15% milk and fill the tartlets.

    2.Decorate with meringue and flambé.

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