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Lemon Meringue Pie

Lemon Meringue Pie

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Lemon Meringue Pie
  • 3 sb. the
  • 1 egg
  • 150 grams. butter or margarine
  • 1 teaspoon baking powder
  • Half b. granulated sugar
  • For the custard:
  • 4 SB. milk
  • 4 egg yolks (I used 3)
  • One and a half of water b. granulated sugar
  • The Precious 4 soup
  • 5 pieces of lemon juice (I used 4)
  • 1 lemon zest
  • 1 packet of vanilla
  • For the meringue:
  • 4 egg whites (I used 3)
  • 2 tea b. granulated sugar
  • ¼ k. salt


Directions
  1. Mix all the ingredients to prepare the dough in a deep container.
  2. Then post clamp a mold.
  3. Bake in a preheated 180 degree oven, leave to cool.
  4. milk for custard, egg yolks, sugar and flour in a saucepan away, bring to the boil, stirring.
  5. When it starts to boil grated lemon peel, lemon juice and vanilla and bring to a boil again.
  6. Pour over the pasta cooked pudding.
  7. To prepare the meringue egg white, sugar and salt before slowly, then Beat with mixer at high speed until thick.
  8. Pour over the meringue or whipped cream as I do juicer, make spoons waves.
  9. Over whether the meringue cake pan back into the oven and cook until brown.
  10. Remove from the oven, cooled in the refrigerator for 1-2 hours and then wait until the service structure.
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