CROSTATINE CON LEMON CURD E MERINGHE
Preparare il lemon curd per me \u00e8\u00a0 terapeutico,\u00a0 \u00e8\u00a0 come se la natura ci regalasse quest agrumi\u00a0 per tirarci su in questi bui periodi invernali:
il sapore dolce ed avvolgente di\u00a0 questa crema,\u00a0 il profumo inebriante ed il colore solare, mi avvolgono in una nuvola energizzante.
Uso la crema lemon curd\u00a0 per aromatizzare il mio porridge\u00a0 la mattina, oppure semplicemente spalmata sul pane per uno spuntino veloce…ma queste crostatine sono il modo preferito di gustarla….!
Ho preparato questo dolce\u00a0 in versione\u00a0 monodose, ma voi potetranquillamente prepatare con la stessa dose una crostata…a voi la scelta !
INGREDIENTI:
Per la crema lemon curd :
3 limoni
3 uova
2 tuorli
220 gr di zucchero
100 gr di burro
30 gr maizena
Per la frolla:
Farina 300 gr
Burro 150 gr
2 uova
150 gr di zucchero
1\/2 cucchiaino di lievito per dolci
Per la meringa:
2 albumi
150 gr di zucchero al velo
PROCEDIMENTO:
Per la\u00a0 pasta frolla: in una terrina unire\u00a0 il burro e lo zucchero, amalgamando uniformemente, aggiungere 1 uovo alla volta poi\u00a0 la farina,\u00a0 lievito ed il sale.\u00a0 Lavorare fino quando il composto appare uniforme, poi\u00a0 formare\u00a0 una palla e far rassodare in frigo almeno per 1 ora.
Stendete la frolla per lo\u00a0 spessore di circa mezzo cm; tagliare in dischetti da 5 cm di diametro\u00a0 e rivestire l’interno di un contenitore per muffins, bucherellare la superficie, coprire con un dischetto di carta forno,\u00a0 e disponete all’intero dei legumi secchi.
Cuocere in forno statico\u00a0 a 180\u00b0,\u00a0 per 20 minuti.
Per\u00a0 la lemon curd:
Unire le uova ed i tuorli con lo zucchero e l’amido e lavorare fino a formare un composto liscio ed omogeneo.
Unire il\u00a0 burri fuso e il suc\u00e7o e la buccia grattuggiata dei limoni.
Cuocere\u00a0 a fuoco dolce.
Per le meringhe:
Montare a neve\u00a0 gli abumi, aggiungere lo zucchero e continuare a mescolare.
Mettere il composto su una placca rivestita di carta forno, facendo dei ciuffetti\u00a0 con una scac a poche.
Infornare a 80\u00b0\\100\u00b0 per 2 ore,\u00a0 fino a quando le meringhe non risulteranno croccanti.
Completare il dolce\u00a0 versando la crema nelle crostatine, decorare con le meringhe\u00a0 ( volendo leggermente carammellate con in cannello).<\/p>\n","protected":false},"excerpt":{"rendered":"
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