27.08.2020
40
Recipe information
Cooking:
2 hour
Complexity:
Middle
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Butter | 1/2 Art. |
| 2. | Lemon zest | 2 Tsp |
| 3. | Lemon juice | 1/3 Art. |
| 4. | Sugar | 1.5 Art. |
| 5. | Chicken egg | 3 PC. |
| 6. | Egg yolk | 2 PC. |
| 7. | Chicken Egg Protein | 3 PC. |
| 8. | Puff yeast dough | 400 Column |
| 9. | Sugar | 1/4 Art. |
Cooking
1. Stage
Pre-make and bake small pie bases from the dough. Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.
2. Stage
Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.
3. Stage
Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.