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Coste: Barato
Cost: Cheap
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Difficulty : Accessible
INGREDIENTES:
INGREDIENTS:
Para la masa:
Un pellizco de sal
A pinch of salt
90 gramos de mantequilla
90 grams of butter
Una yema
Para el relleno:
Un limón
A lemon
Dos huevos
Two eggs
PREPARACIÓN:
PREPARATION:
Sieve the flour and salt over a bowl, add the butter chopped into pieces. Mix with the
tips of the fingers, add the beaten egg yolk with two teaspoons of water and the sugar.
Mix together with a spatula until the mixture acquires body (add a little more water if
necessary). Make a ball, work the mixture a little out of the bowl and leave it covered in
the fridge for half an hour.
Sacar, estirar con el rodillo hasta conseguir una capa de medio centímetro escaso.
Forrar el molde, pinchar el fondo o poner unas legumbres para que no se abombe y
cocer en el horno caliente durante quince minutos. Sacar, dejar enfriar y desmoldar.
Take it out, roll out with the rolling pin until you get a layer hardly half a centimetre
thick. Grease-paper the mould (Am. mold) make a hole in the bottom or add some
vegetables so that the cake does not hollow and bake in a hot oven for fifteen minutes.
Take out, leave to cool and take out of the mould.
Mientras la masa esté en el horno, cortar la corteza de limón en tiras muy finas (no
cortar lo blanco). Exprimir el zumo y reservar. Poner la corteza en un cacito con dos
cucharadas rasas de azúcar y un cuarto de litro de agua, cocer a fuego lento hasta
que se disuelva el azúcar. Llevar a ebullición y retirar del fuego.
While the mixture is in the oven, cut the lemon rind into very fine strips (do not cut the
pith). Squeeze out the juice and put to one side. Put the rind in a small saucepan with
two level tablespoons of sugar and a quarter of a litre of water, heat over a low flame
until the sugar dissolves. Bring to the boil and take off the heat.
Dissolve the corn flour in a bowl with three tablespoons of lemon juice, add the
prepared syrup through a strainer and, without stirring, add the yolks one by one and
then the butter. Stir. The mixture should become thick, if it does not thicken, hold it over
the heat without allowing it to boil. Spread the cream over the cake mixture.
Montar las claras a punto de nieve muy dura, echando la mitad del azúcar cuando las
claras empiecen a tomar cuerpo y el resto (menos una cucharadita) al final. Repartir el
merenge sobre la crema, cuidando que no desborde y espolvorear con el azúcar
reservada y cocer a horno medio bajo, durante media hora.
Whip the egg whites to a stiff froth, adding half the sugar when the whites begin to froth
up and the rest (except for a teaspoon) at the end. Spread the meringue over the
cream, making sure it does not go over the edges, and sprinkle on the sugar left over
then bake in a medium oven for half an hour.
Servir templado.
Serve cool