Lemon pie- Selling Point

Allergens:

Ingredients for 5 portions Calculate portions

Dutch dough 0.109 kg

Lemon cream 0.234 l

Italian meringue 0.117 kg

Basic English cream 0.047 l

Plain flour 0.055 kg

Creamed margarine 0.033 kg

Icing sugar 0.016 kg

Eggs 0.109 ud

Vanilla flavour 0.005 g

Table salt 0.109 g

Lemon pulco, bottle 0.016 l

Water 0.094 l

Sugar 0.056 kg

Eggs 1.25 ud

Butter 0.011 kg

Creamed corn 0.008 kg

Sugar 0.06 kg

Water 0.013 l

Egg whites 0.703 ud

Sterilised milk 0.047 l

Sugar 0.009 kg

Creamed corn 0.0 kg

Pasteurised egg yolk 0.007 kg

Elaboration

For this recipe, you will need to make the following preparations:

INSTRUCTIONS

Cover the pie mould with the shortcrust dough.
Fill it with the lemon custard and bake the pie at 200 ºC for 25 minutes.
Let it completely cool and decorate with the Italian meringue. Then put the pie under the broiler to lightly caramelize the top.
Cut the pie into wedges and serve it with crème anglaise.

Nutritional information (1 portion)

Energy

261.96

kcal

Carbohydrates

39.04

g

Proteins

4.14

g

Lipids

9.73