There is a cupcake with lemons on a plate on a table

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Sugar-free lemon pie"
Sugar-free lemon pie:
Ingredientes:
Base:
1 cup whole wheat flour
1/2 cups cold unsalted butter 1/4 cup cold water 1 pinch of salt Filling:
1 can of unsweetened condensed milk 4 egg yolks 1/2 cups fresh lemon juice Zest of 1 lemon 1 envelope unflavored gelatin 4 tablespoons cold water Meringue:
4 claras
1/4 cup natural sweetener (xilitol
,
eritritol
,
stevia)
Modo de preparo:
Base:
Em um processador de alimentos
,
misture a farinha de trigo integral
,
a manteiga gelada em cubos e o sal
.
Pulse until you get a coarse crumb
.
Add cold water little by little
,
pulsating until the dough comes together
.
Forme uma bola com a massa
,
cover with plastic wrap and refrigerate for 30 minutes
.
Recheio:
Em uma panela
,
mix unsweetened condensed milk
,
as gemas
,
lemon juice and lemon zest
.
Place over medium heat
,
mexendo sempre
,
until it thickens (cerca de 10 minutos)
.
Retire do fogo e deixe esfriar um pouco
.
Em um recipiente pequeno
,
dissolve the gelatin in cold water
.
Leve a gelatina dissolvida ao fogo baixo
,
mexendo sempre
,
until completely dissolved
.
Add the dissolved gelatin to the lemon cream and mix well
.
Montagem:
Preheat the oven to 180°C
.
Roll out the pie dough on a floured surface and line a round pie dish with a removable bottom
..
Asse a base da torta por 15 minutos
,
or until lightly browned
.
Pour the lemon filling over the baked pie base and place in the fridge for 2 hours to firm up
..
Merengue:
Em uma batedeira
,
beat the egg whites until stiff
.
Add the natural sweetener little by little
,
beating until the meringue is firm and shiny
.
Finishing:
Cover the lemon tart with the meringue and decorate with lemon zest
.
Refrigerate for another 1 hour for the meringue to firm up
..
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