{"id":3072,"date":"2016-05-29T15:13:20","date_gmt":"2016-05-29T15:13:20","guid":{"rendered":"https:\/\/lacasalforno.com\/?p=3072"},"modified":"2018-05-16T13:08:10","modified_gmt":"2018-05-16T13:08:10","slug":"lemon-meringue-pie","status":"publish","type":"post","link":"https:\/\/lacasalforno.com\/?p=3072&lang=en","title":{"rendered":"Lemon meringue pie"},"content":{"rendered":"

After all this time without writing a post, not baking and no photography, I feel that I really missed all that. Slowly making contact again. To start this easy and delicious recipe which I think fits perfectly with spring and summer time, fresh and easy to eat.<\/p>\n

Let\u00b4s get started with the recipe and try to awake our senses.<\/p>\n

\"IMG_20160507_203210_Titulo\"<\/p>\n

Ingredients:<\/p>\n

Base:<\/span><\/p>\n

I didn\u00b4t want to make it complicated, so I just used a bunch of biscuits filled with chocolate (200-250 gr), you can use the ones that you most like. You can also use gluten free cookies, so the whole recipe will be glutenfree .<\/p>\n

80 gr of butter<\/p>\n

Lemon cream:<\/span><\/p>\n

375 gr of icing sugar<\/p>\n

4 eggs<\/p>\n

100 gr of cornstach<\/p>\n

The zest of 2 lemons<\/p>\n

100 ml of lemon juice<\/p>\n

\"IMG_20160507_203550_Pick\"<\/p>\n

Meringue<\/span>:<\/p>\n

4 egg whites<\/p>\n

1 pinch of salt<\/p>\n

8 tablespoons of sugar<\/p>\n

1\u00ba) Crush the cookies with a food processor until fine, then mix them well with the melted butter and with your hands or a spoon, place the dough into a round mold previously lined with baking paper. Put\u00a0it in the refirgerator so it can cool while you make the lemon cream.<\/p>\n

\"IMG_20160507_202502\"<\/p>\n

2\u00ba) Start preparing the lemon cream mixing the flour and the sugar. In a separate bowl, beat the eggs well and add to the mixture of flour and sugar. Stir until you have a smooth dough without lumps. Then add the zest and lemon juice and continue mixing.<\/p>\n

Now you can pour the lemon cream on top of the biscuit dough and put\u00a0it in the oven for about 25-30 minutes at 180\u00ba C.<\/p>\n

Let the cake cool down; at this point you can just add icing sugar on top of the cake o prepare the meringue to decorate.<\/p>\n

\"IMG_20160507_203506\"<\/p>\n

If you choose the second option, separate the whites from the yolks and with a mixer start beating the egg whites, add a pinch of salt and when the whites begin to foam, gradually add the sugar and continue beating until meringue is consistent.<\/p>\n

Decorate your cake with the meringue on top, with the help of a spatula create some piks and burn it a bit with the help of a torch.<\/p>\n

\"IMG_20160507_204238_PIck\"<\/p>\n

Done! Happy bites!<\/p>\n","protected":false},"excerpt":{"rendered":"

After all this time without writing a post, not baking and no photography, I feel that I really missed all that. Slowly making contact again. To start this easy and delicious recipe which I think fits perfectly with spring and summer time, fresh and easy to eat. Let\u00b4s get started with the recipe and try […]<\/p>\n","protected":false},"author":1,"featured_media":1359,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[787,790,792],"tags":[519,775,794],"class_list":["post-3072","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lemon-meringue-pie-en","category-tarta-de-limon-y-merengue-en","category-tartas-de-verano-en","tag-glutenfree-en","tag-sin-gluten-en","tag-tarta-de-limon-merengue-tartas-de-verano-lemon-meringue-pie-summer-cakes-en"],"_links":{"self":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3072","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3072"}],"version-history":[{"count":4,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3072\/revisions"}],"predecessor-version":[{"id":3689,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3072\/revisions\/3689"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/media\/1359"}],"wp:attachment":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3072"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}