facebook-tracking-pixelIRCA | Lemon meringue pie

Ingredients

TOP FROLLA g 1000
unsalted butter 82% fat g 350
eggs g 150
sugar g 120

Preparation

Combine all the ingredients in a mixer equipped with paddle attachment until they are well amalgamated then put the mixture into a refrigerator and leave for at least an hour. Use a pastry sheet maker to roll out a sheet of about 4mm thickness. Line a pie tin, prick the bottom and bake at 210-220°C for 10-15 minutes. Leave to cool completely, then place a layer of CREMIRCA LEMON on the short pastry base.

Ingredients

CREMIRCA ARANCIA To Taste

Preparation

Combine all the ingredients in a mixer equipped with paddle attachment until they are well amalgamated then put the mixture into a refrigerator and leave for at least an hour. Use a pastry sheet maker to roll out a sheet of about 4mm thickness. Line a pie tin, prick the bottom and bake at 210-220°C for 10-15 minutes. Leave to cool completely, then place a layer of CREMIRCA LEMON on the short pastry base.

Ingredients

TOP MERINGUE g 1000
water g 500-700