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Sicilian lemon tartlet
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
5 servings
Sofia Luque
@sofialuque- Ingredients
- Recipe
- DOUGH: Wheat flour400 g
- Unsalted margarine200 g
- Egg white1 unit(s)
- FILLING: Condensed milk1 can(s)
- Sicilian lemon4 unit(s)
- Sicilian lemon zest1 unit(s)
- COVERING: Egg white3 unit(s)
- Sugar1 cup
- Lemon zest or slices for garnish to taste
- PASTA: 1- In a bowl, mix the flour and margarine. Stir with fingertips 2- Add the egg whites until you get a smooth dough 3- Wrap the dough in plastic wrap and refrigerate for 20 minutes. 4- Remove the dough from the fridge and distribute it in quiche molds 5- Make holes with a fork and bake at 180°C for 15 minutes 6- Remove and reserve
- FILLING: 1- Grate a lemon and reserve the zest for decoration 2- Squeeze the rest of the lemons 3- In a bowl, add the lemon juice and condensed milk 4- Stir with a fouet and set aside
- ROOF: 1- Make a bain-marie with the egg whites and sugar 2- Stir until smooth 3- Put it in the mixer and beat for 8 minutes until it forms a point to use a pastry tip
- FINALIZATION: 1- Take the baked dough and fill it with the stuffing 2- Add the frosting, using the pastry tip (or a spatula) 3- Bake at 200°C for 3 minutes to brown (or use a blowtorch) 4- Decorate with the zest or slices of lemon 5- Serve :)
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