NTUC FairPrice Baking Needs Promotion
Offers valid from 05 - 18 December 2019
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Elle & Vire lemon pie recipe
Ingredients
Pastry
120 flour
120g elle & vire gourmet butter
100g sugar
40g desiccated coconut
3tbsp milk
zest of 1 lemon
Lemon cream
100g Elle & vire gourmet butter
150g icing sugar
zest of 2 lemons
juice of 2 lemons
zest of 1/2 lime
3 eggs
Utensils
Step by step instructions
For the pastry
Combine the flour, sugar, coconut and lemon zest. Incorporate the softened butter using your fingertips. Add a little milk to from a ball of pastry and set aside in the refrigerator for 20min.
Preheat the oven to 150 degree celsius. Ro;; put the pastry and line a pie mould with straight edges. Add the baking beans (or simply prick the pastry with a fork) and bake for 15 min.
For the lemon cream
Mix the lemon zest, sugar and lemon juice. Separate the egg whites from the yolks. Beat the yolks with the first mixture, then cook in a bain-marie. strain out the zest.
LEave this thickened mixture to cool to 35 degree celsius, then add the creamed butter.
Whisk the egg whites with the icing sugar untill they form soft peaks. then add them to the yolk mixture. Use this to fill a pastry bag with a round nozzle
Garnish the pastry with an even spiral of lemon cream, then set aside for 30min before serving. Decorate with a little lemon zest
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