I want to share a recipe with which I obtained my Certificate of Chef Pasteur in the school of gastronomy Green and Olive this recipe is a typical lemon pie but to which I made a modification to make it innovative and thus capture new palates in fact today It is very requested by our customers I hope you enjoy it.
For the dough (cookie)
125grs butter
150 grs of impalpable sugar
1 egg yolk
250 grs of flour all use
Salt a pinch
For the filling
1 cup of condensed milk
1/2 cup of lemon juice
2 egg yolks
100grs of tempered chocolate
Preparation of the Cookie
Step1: beat the butter with the impalpable sugar until a cream is obtained. Then incorporate the yolk
Step2: Add all the flour with the salt
Step3: Unite without working too much
Step 4: Form a bun. Cover with plastic wrap and take to the refrigerator for one hour.
Prepare a mold with shortening to stand and then remove the dough from the refrigerator and stretch Place in the mold to foot and prick with a fork so that the dough does not lift and put into the oven with 350 ° remove from the oven when the foot is golden brown edges and let stand without unmolding.
Preparation of the Fill
Process the condensed milk with the lemon juice and the 2 yolks of eggs and pour over the already baked bases, put back in the oven for 10 or 15 minutes for the yolks to cook, remove from the oven and let stand to unmold.
For the chocolate cover
Melt the 100grs of tempered chocolate in a bain-marie once melted, pour over the foot, making sure that a layer of very thin chocolate is left to cool and then decorate with chantilly grated chocolate and lemon streak
