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» » Lemon meringue from Nigel Slater

Lemon meringue from Nigel Slater

  • Products (6 servings)
  • Cook 45 min.
  • Difficulty: Medium
  • Cuisine: English
  • Author: Nigel Slater.
Lemon meringue
Ingredients for the dough:
(for a diameter of 28 cm)
  • 225 g. flour
  • half a teaspoon of salt
  • 155 g. butter
  • 1 egg
  • 5-6 tablespoons ice water
Ingredients for lemon Kurdish:
  • 3 lemons (125 ml. Of lemon juice)
  • zest of one lemon
  • 3 tablespoons potato starch
  • 250 g. sugar
  • 4 egg yolks
  • 80 g. butter
Ingredients for the meringue:
  • 4 egg whites
  • a pinch of salt
  • 3 tablespoons powdered sugar
feel It has recently become a very popular film biographies of famous chefs in the world, one of the gurus of cooking Nigel Slater became.
Lemon meringue from Nigel Slater
In 2010, the film "Toast" in which popular and very colorful attraction of the young Nigel reflected the conquest of location of his father, which he tried to recover through culinary delights, one of which was the "Lemon meringue". After watching the film "Toast" very much wanted to try it a meringue - present to you the same recipe from Katherine Tidy, food stylist movie "TOAST".
Step 0 We prepared all the necessary ingredients for the recipe of "Lemon meringue".
Lemon meringue from Nigel Slater
Step 1 Making flour fluffy, just for this it is necessary to sift. Mix flour, salt. Then add 155 grams of soft butter and knead the dough right hands.
Lemon meringue from Nigel Slater
Step 2 Add 1 egg yolk, 5-6 tablespoons water. The dough should get homogeneous and elastic. Roll it into a ball and place in refrigerator for 30 minutes. After cooling the dough to get it out of the fridge and roll out into a thin layer on the shape and size Width up to 5 mm.
Lemon meringue from Nigel Slater
Step 3 Be careful not to tear the dough laid it in shape and level. It is finished can be laminated on the edges form a rolling pin and remove excess dough. To avoid raising the dough under the influence of steam during cooking, prick it with a fork in several places in the photo. Preheat oven to 180 degrees and set to dough for 20-25 minutes. After baking, remove the dough and cool to room temperature.
Lemon meringue from Nigel Slater
Step 4 Then squeeze the juice from the lemons and can also be removed on a fine grater to peel them and add to the resulting liquid.
Lemon meringue from Nigel Slater
Step 5 Lemon juice mixed with starch, stir until smooth with a wooden ruler.
Lemon meringue from Nigel Slater
Step 6 In a pan pour 250 ml of water and pour it with lemon juice and starch. Put on fire and knead during heating until the mixture begins to boil.
Lemon meringue from Nigel Slater
Step 7 Reduce heat to low and add the 3 egg yolks, vanilla to taste, lemon zest, sugar and 100 grams of butter. Bring to a boil, stirring constantly until thick starch. The mixture should turn out similar to the custard. It is cooled in a cold water bath.
Lemon meringue from Nigel Slater
Step 8 Carefully pour the mixture onto the dough and gently flatten the scapula.
Lemon meringue from Nigel Slater
Step 9 Mix 4 egg whites, pinch of salt and 3 tbsp powdered sugar and beat with a mixer to form a mixture of dense foam.
Lemon meringue from Nigel Slater
шаг 10 Then pour over the lemon filling protein.
Lemon meringue from Nigel Slater
Step 11 Put the pie in a preheated 180 degree oven for 15 minutes. After increasing the temperature to 200 degrees and hold for another 10 minutes to the top browned.
Lemon meringue from Nigel Slater
Step 12 Ready lemon tart with meringue - lemon meringue, cool and refrigerate for 2 hours. Serve cooled down.
Lemon meringue from Nigel Slater

Lemon meringue from Nigel Slater
As a child, he soon lost his mother and was forced to fight with her stepmother for the attention of his father by the scene of the battle kitchen. We present to you one of his amazing recipes - Spaghetti Baloneze. The dish that will please you and your loved ones.
Lemon meringue from Nigel Slater
The world-famous in the film "Toast" by Nigel Slater in this recipe focuses on lemon, diced. Thus, tender slices of lemon, peeled, become an independent part of seasoning, and all meals. You use the lemon as a fruit, but do not put it in the usual lemon juice.
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Author: zemmDate: 7-08-2015, 21:21Views: 1158Comments: - 0
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