This is a completely useful recipe, thanks to the very fact Grandma makes it easy. This pancake is thickened with cornstarch, flour and ingredient and contains no milk.
- 225/eight oz. plain flour 175 g / 6 oz. butter
- forty five g / 1 oz. of powdered sugar
- 1 large non-poultry egg, scrambled with lemon filling
- 6 lemons, peel and juice
- sixty five g / 2 oz. cornmeal
- 250 g / nine oz. sugar
- 6 egg yolks for meringue
- four egg white225 gm icing sugar
- 2 teaspoons cornmeal
Preheat oven to 180°C / 350°F / Gas 4
First to form the pastry, use a stand mixer to live and blend the flour and butter till the mixture looks like breadcrumbs, then area the dough on a workbench and roll it bent a thickness of 3mm, the usage of a kitchen utensil to boost and flow the dough. Dough so as that the baking tray aligns with rock bottom of 23 cm. When putting the dough with inside the corner, take care now not to tighten the dough, cowl with plastic movie and refrigerate for half-hour , eliminate the baking sheet coated with parchment paper from the fridge and reduce off any extra dough, press the highest of the dough down in order that it’s slightly better than the top of the pan, the baking tray is coated with aluminum foil and filled with breadcrumbs, bake for quarter-hour , then eliminate the beans and parchment paper and placed with inside the oven for a few other five minutes.
Remove from oven and reduce temperature to 170°C/340°F/3° for gas For filling, blend lemon rind and juice with cornmeal and stir to shape a easy paste, placed 450ml of water during a saucepan and blend. bring back a boil, pour lemon and cornmeal mixture into warm water, stir till mixture thickens, eliminate from warmness, placed sugar and egg yolks during a bowl and blend nicely with lemon mixture in pan and whisk. Over medium warmness till easy, simmer for 1 minute, then pour right into a baking dish.
For meringue, beat egg whites in stand-by myself mixer till tender peaks shape whilst whisk is removed. Add the granulated sugar a touch at a time and still conquer till the meringue is stiff and glossy . Add the cornmeal and whisk again, switch to a baking tray and spread the meringue over all of the lemon fillings, then placed it at the meringue, then placed it with inside the oven for quarter-hour , till the filling is completely done and therefore the meringue is golden brown. Slightly crunchy, allow cool completely before cutting or serving warm.
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