Many novice confectioners and cooks often wonder why to use lemon juice in creams and doughs? On the one hand, this component is completely unnecessary in the preparation of sweet products. However, it turns out that lemon juice perfectly enhances the taste and aroma of baked goods.
Lemon juice is able to give baked goods a sourness that reveals new facets of flavor in dishes. For this reason, you should not give up on lemon juice in dishes. Even if it seems that lemon juice is not suitable for a particular product.
Let’s tell you how you can prepare a walking pie with lemon juice in the composition.
Ingredients of the dough for a walking pie:
- Eggs – 5 pcs;
- Sugar – 220 gr;
- Salt – a pinch;
- Lemon juice – 2 tbsp;
- Zest of one lemon;
- Butter – 180 g;
- Flour – 350 g;
- Baking powder – 10 g;
- Cream Cheese – 700 g.
Preparation of the walking pie:
Separate the yolks of 4 eggs from the whites. Mix the yolks with 80 grams of granulated sugar, salt, lemon juice and ½ of the zest
. Melt butter, add to the beaten yolks
.
Pour into the egg mixture flour, combined with baking powder. Use your hands to knead the dough into an elastic and not sticky
dough
.
Place the dough on a baking tray, spreading it evenly over the surface. ( the size of the mold is 28 cm)
Pour 130 grams of sugar, the rest of the lemon zest, egg and mix into the cottage
cheese. Beat the cottage cheese mixture with an immersion blender until it becomes a cream. Poke the pastry base with a fork all over the bottom.
Spread the cream base on the surface of the pastry, spreading the layer evenly.
Bake the cake in the oven at 180 degrees for half an hour. At this time, beat the whites of 4 eggs, gradually pour the granulated sugar to the protein mass. Transfer the obtained meringue into a pastry bag.
Create small meringue roses on the surface of the finished pie.
Bake the pie for an additional 8 minutes at 180 degrees.
The result is not only a delicious, but also a beautiful pie. This dish combines the sourness of lemon and the sweetness of meringue and curd mass.
