This is a totally useful recipe, due to the fact Grandma makes it easy. This pancake is thickened with cornstarch, flour and egg yolk and contains no milk.
* ingredients :
* Baking
° 225/eight oz. plain flour 175 g / 6 oz. butter
° forty five g / 1 oz. of powdered sugar
° 1 large non-poultry egg, scrambled with lemon filling
° 6 lemons, peel and juice
° sixty five g / 2 oz. cornmeal
° 250 g / nine oz. sugar
° 6 egg yolks for meringue
° four egg white
225 gm icing sugar
° 2 teaspoons cornmeal
* How to make lemon cake:
Preheaat oven to 180°C / 350°F / Gas 4
First to make the pastry, use a stand mixer to measure and blend the flour and butter till the mixture seems like breadcrumbs, then area the dough on a workbench and roll it out to a thickness of 3mm, the usage of a rolling pin to raise and flow the dough. Dough in order that the baking tray aligns with the bottom of 23 cm. When putting the dough withinside the corner, be careful now no longer to tighten the dough, cowl with plastic movie and refrigerate for 30 minutes, dispose of the baking sheet coated with parchment paper from the fridge and reduce off any extra dough, press the pinnacle of the dough down So that it is slightly better than the top of the pan, the baking tray is coated with aluminum foil and full of breadcrumbs, bake for 15 minutes, then dispose of the beans and parchment paper and placed withinside the oven for some other five minutes.
Remove from oven and decrease temperature to 170°C/340°F/3° for gas For filling, blend lemon peel and juice with cornmeal and stir to shape a easy paste, placed 450ml of water in a saucepan and blend. Bring to a boil, pour lemon and cornmeal mixture into warm water, stir till mixture thickens, dispose of from warmness, placed sugar and egg yolks in a bowl and blend nicely with lemon mixture in pan and whisk. Over medium warmness till easy, simmer for 1 minute, then pour right into a baking dish.
For meringue, beat egg whites in stand-by myself mixer till tender peaks shape whilst whisk is removed. Add the powdered sugar a bit at a time and continue to conquer till the meringue is stiff and shiny. Add the cornmeal and whisk again, switch to a baking tray and spread the meringue over all of the lemon fillings, then placed it at the meringue, then placed it withinside the oven for 15 minutes, till the filling is absolutely done and the meringue is golden brown. Slightly crunchy, allow cool completely earlier than cutting or serving warm.
Enjoy !
