Lemon pies are a delicious reminder of summer in the form of a dessert in the form of a cookie base, delicate cream and lemon filling. This pie has become very popular in various European countries. It is prepared in the form of cream tarts, airy meringue desserts, sponge soaked cakes.
Each country has its own recipes for lemon pies
.
For example, lemon meringue pie is famous in the United States. It consists of a crispy sandy base, lemon curd and meringue
. In England, British lemon pie is prepared. It is a national dish for tea parties, consisting of a sandy base in the form of a basket filled with lemon cream.
French lemon tart amazes tourists from year to year with its taste and flavor
.
The perfect filling with a subtle note of natural lemon sourness is served under meringue cream.
Let us tell you how to prepare a simpler, but no less tasty and lemon-infused tart
Ingredients for the cream:
- milk – 200 ml;
- sugar – 2 tbsp;
- cornstarch – 1 tbsp;
- egg yolk – 1 pc;
- lemon juice – 2 tbsp;
- whipped cream – 350 ml;
- “ladies’ fingers” cookies.
Ingredients for the filling:
- lemon juice – 200 ml;
- water – 150 ml;
- sugar – 2 tbsp;
- cornstarch – 2 tbsp.
Preparation of lemon cake:
Mix milk with sugar, cornstarch and egg yolk. Over medium heat bring the mixture to a thickening, pour in the lemon juice. Remember to stir the custard base constantly.
Leave the custard base to cool in a separate bowl, cover with food wrap in contact. Dip each cookie in milk and place in a 25 cm diameter mold on the sides. Cover the mold in advance with cling film.
Whip the cream to a stable mass, to which we then add the cooled custard base. Whip the cream with the custard base to a lush cream with firm peaks.
Grate the lemon zest into the cream, stir and pour all the cream into the mold. Spread the cream in an even layer, place the cookies, previously soaked in milk, on top.
Cover the cake with cling film and leave in the refrigerator for a couple of hours. For the lemon filling, mix the sugar and cornstarch in a saucepan, pour in the lemon juice and water.
Cook the mixture over medium heat until slightly thickened
.
If desired, you can add yellow food coloring to the lemon
filling. Let the thickened filling cool. Take the cake out of the cling film, place it upside down on a plate and remove it from the mold.
Fill the creamy top of the cake with the lemon filling
.
Leave the cake in the refrigerator for another half an hour.
You get a delicate lemon cake with a lot of cream and a lemon layer.
This is the perfect no-bake dessert for a tea party.
