Lemon Meringue Tart (ning meng dan bai ta )

Lemon Meringue Tart

Introduction:

"[lemon protein tarts] sounds like sour and sweet. The skin of egg tarts doesn't fall off on the ground at a bite. It doesn't hold on the hand and it's full of oil... So this is a refreshing and non greasy dessert... It's very easy to make this dessert. The egg tart skin can be mixed quickly and refrigerated in the refrigerator. After that, I can continue to be busy. I can start making lemon stuffing in 2 hours. If you don't like lemon stuffing, you can squeeze it into the cream and eat it as delicious as the original. The taste of protein cream is as soft as sponge, while the taste of lemon stuffing is sour and sweet, combined with the fragrance of lemon dander.. I use the anti stick egg tart mold. If I use the general mold, I must sprinkle some dry powder before putting the egg tart skin into the mold. "

Production steps:

Step 1: cut the butter into small pieces at room temperature.

Step 2: add low gluten powder.

Step 3: mix room temperature butter and low gluten powder by hand.

Step 4: mix the butter and low gluten powder evenly, then add the eggs and sugar, and stir with a scraper.

Step 5: after mixing, wrap it in plastic wrap and refrigerate for 2 hours.

Step 6: take out the egg tart skin after 2 hours, take out a small piece of dough, knead it for a few times, roll it into a thin sheet, put it into the egg tart mold, gently compact and reshape the dough, and then roll out the excess dough on the edge of the mold with a rolling pin.

Step 7: insert a few small holes with a fork to avoid bulging the dough when baking. Put aside the egg tart skin after shaping.

Step 8: now start making lemon stuffing, put corn starch into a clean container, and then add water to mix well.

Step 9: put in the fine granulated sugar, I use the lemon flavor granulated sugar made by myself, so there are lemon shavings in it; continue to stir well.

Step 10: put the corn starch into a small pot and boil over low heat. Add egg yolk and stir until the sugar is dissolved.

Step 11: dissolve the sugar and pour in lemon juice and lemon dander.

Step 12: continue to cook and stir over low heat to prevent bottom sticking.

Step 13: cook until thick, then turn off the fire and leave the furnace.

Step 14: pick up the lemon stuffing with a scraper and drop it slowly.

Step 15: add 1 tbsp cream, stir well and let cool.

Step 16: after the lemon stuffing is cooled, put it into the flower mounting bag, squeeze it into the egg tart skin mold, smooth the surface with a spoon, or directly fill it into the egg tart skin with a small spoon, and then fill it with 8 points.

Step 17: drain into the baking pan, preheat the oven 180 degrees, and bake in the middle layer for 15-20 minutes.

Step 18: put the protein into an oil-free and waterless egg beater, beat it at a low speed for 1 minute, then add the sugar three times to beat it until it is dry and foamy. When the beater is picked up, the shape will not disappear or drip.

Step 19: put it in the decoration bag.

Step 20: take out the lemon tarts after baking. They must be baked so that the skin of the tarts is a little golden.

Step 21: squeeze the protein cream into the lemon filling, squeeze it at will, or use a spoon to directly smear it on the lemon filling.

Step 22: the protein cream can be squeezed a little more. I sprinkled some almond slices on the protein cream.

Step 23: continue to bake in the oven at 180 degrees for 5-9 minutes until the cream turns brown.

Materials required:

Tartskin: low gluten powder: 160g

Tartskin: egg: 1

Tartskin: salt free butter: 100g

Lemon filling: lemon juice: 50ml

Protein cream: protein: 2 capsules

Tartskin: fine granulated sugar: 50g

Lemon filling: fine sugar: 60g

Lemon filling: corn starch: 40g

Lemon filling: water: 190ml

Lemon filling: egg yolk: 2

Lemon filling: fresh cream: 1 tbsp

Lemon filling: Lemon dander: a little

Protein cream: fine granulated sugar: 50g

Note: 1. The original protein tarts can be directly squeezed into the protein cream without lemon filling. 2. This kind of tartskin can also be used as pie skin. The prepared tartskin can be refrigerated for 3-5 days without any problem. 3. The oven temperature should be adjusted according to the oven of each family.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Ning Meng Dan Bai Ta