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He is a legendary american lemon meringue pie. i must say that this dessert is very sweet, so it must have dosed (at least for my taste) and unsweetened tea. in principle, you can try to reduce the amount of sugar in the lemon part - the meringue is better in this respect, not to touch, because we know about the recommended proportions ; ) to prepare the pie bases use the regular pie dough (flaky false). some do a base of puff puff, but it's still not the best option in this case. ingredients for the form 21-23 see: for the dough: 200 g flour115 g cold butter1/4 tsp salta pinch of sugar2 tbsp cold water for lemon filling: 4 egg yolks300 g sugar120 g of corn starch330 ml of water125 ml lemon juice1 tbsp grated lemon peel75 g butter for meringue: 4 protein170 g of sugara pinch of vanillin composition prepare the dough. to do this, put in a blender the flour, salt, sugar and diced cold butter. chop realise to fat crumbs. baby pour the water and quickly knead the dough. knead for too long otherwise the butter will melt and dough will be made of wood. formed the dough into a ball, wrap in clingfilm and put in the fridge for 30-40 minutes. take out the dough from the refrigerator. roll out to a thickness of 2-3 mm. gently wrap the dough over the rolling pin to transfer to the form. wrap the dough put the dough into the bottom and sides of the form (better to take the split). put the dough the dough is pinned with a fork in several places, put the foil and pour her goods - beans,rice, peas or metal detail. + cargo send in a preheated 170 degree oven for 12-15 minutes. take out, remove the foil with the load. prepare the filling. three on a grater and grated lemon rind. three zest yolks lightly whisk. yolks in a saucepan mix water, lemon juice and zest, sugar and starch. prepare the filling put the mixture on fire and stir, bring to a boil - it is thick enough. remove from the heat and add half mixture to the yolks, thoroughly and rapidly mix with a whisk. put the resulting mix to the remaining half of the lemon mixture in the saucepan, mix well and again put on the fire. bring to a boil and thickened, remove from the heat and add the butter. stir. put the mass into the cooled baked base. put the filling in the foundation for meringue, beat whites with sugar to medium peaks. meringue spread the meringue over the lemon filling with a spoon or using a pastry bag with a shaped nozzle. be sure to ensure that the meringue touches the sides of the base. spread the meringue send the cake in a preheated 180 degree oven and bake for 8-10 minutes, until the top of the meringue are golden brown. remove pie from oven, let cool to room temperature then put in refrigerator and let cool completely. served chilled.установите приложение на смартфон и работайте офлайн+установить переводчик

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