Pie "Chrysanthemum" with meringue

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Very tender, sweet cake melts in your mouth. Cooking is easy and simple. #pie

Pie " Chrysanthemum" with meringue
Pie "Chrysanthemum" with meringue

Ingredients: For dough:, hard chilled butter, flour, cold water, For lemon cream:, water, sugar, flour, lemon juice, egg yolks, butter, lemon zest, For meringue:, egg whites, Sahara

Cooking method:

Chop 150 g of butter with flour into crumbs.

Add water and knead the dough. Keep in the refrigerator for 1 hour. Then roll out and lay in a greased form and put in the refrigerator for 30 minutes. After the time has elapsed, bake in the oven at t 200 ° for 15 minutes.

To make lemon cream, mix water, sugar, flour and lemon juice. Cook the mixture for 3-4 minutes, stirring constantly. Cool slightly.

Enter egg yolks and oil, mix. Warm the mass over very low heat for 2-4 minutes until thickened. Cool, add lemon zest.

For the meringue, beat the egg whites with the sugar until stiff peaks form. Add sugar in three doses.

Pour lemon cream over the base of the pie, top with whipped egg whites released from a pastry bag in the form of petals.

Bake for 10-20 minutes at 150°.

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