Masa:
60 grams of wheat flour, 60 grams of wholemeal flour, 60 grams of ground seeds (nuts, oats, almonds or cashews), 90 grams of butter, cold cubed, 2 grams of salt, 5 grams of brown sugar, 1 whole egg, 1 tablespoon lemon juice.
Preparation:
In the blender with the palette, place the flour, salt, mix and add the butter, once the ingredients are combined (sandy) mix the egg with the lemon juice and add, mix until unite (do not beat in excess), place in plastic or waxed paper roll out and bring to refrigeration for 30 min. Once cooled, take to the floured table and spread with a rolling pin, place in a foot mold, prick with a fork and bring back to refrigeration for 20 minutes, bake at 200ºC for 15 minutes, or until the cookie is golden brown. Remove and let cool. Add the cream once ready and bring to refrigeration.
FILLING:
60 gr of refined sugar, 40 gr of starch, 360 gr of water, 4 egg yolks, 120 gr of lemon juice, one lemon zest, 20 g of butter.
Preparation:
Once the biscuit is ready, place sugar, starch, water and egg yolks in a pot, beat with a whisk and bring to a boil until it thickens, stirring once ready, remove from the heat and add the lemon juice, beat , strain and add the butter.
MERINGUE:
100gr of white, 200gr of refined sugar, 30g of water, grated lemon.
Preparation:
Place the egg whites, sugar and water in the blender bowl, bring to a bain-marie while stirring with a hand mixer, until reaching 40C, lower the heat and bring to the blender, beat at high speed to form Strong peaks, place on sleeve and decorate the foot.
photo taken from google
