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Citrus Pie with Red Fruits and Salted Caramel

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Citrus Pie with Red Fruits and Salted Caramel


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Tempo de preparo

3 hour(s)


12 servings

Áquila Appolinario

  • Ingredients
  • Recipe
  • Wheat flour200 g
  • Icing sugar100 g
  • unsalted butter150 g
  • Crystal sugar450 g
  • Fresh or canned cream (remove the whey)100 ml
  • Sicilian lemon2 unit(s)
  • Corn starch20 g
  • Eggs6 unit(s)
  • Red berries to taste
  • Fleur de sel to taste
  • Salt to taste
  1. For the dough, mix the flour with icing sugar and salt, add 100g of cubed butter and mix well. Add an egg and make a ball and keep it in the fridge for at least 4 hours. If it doesn't form a ball, add a little ice water to make the point. After resting in the fridge, open it and place in a round shape and bake in a preheated oven at 180°C for 15 to 25 minutes (depending on your oven).
  2. For the filling, add 4 egg yolks and 1 egg (reserve the whites for the meringue), in a pan add the zest of a lemon and make a juice with the 2 lemons and bring to a boil. Beat the yolks with the egg with 150g of sugar and 20g of cornstarch, then add the boiled lemon juice and place in a pan over medium heat, stirring with a silicone spatula for 5 to 10 minutes. Reserve with a plastic film in contact and wait to cool.
  3. For the salted caramel, melt 150g of sugar in the pan and add the warm fresh cream and mix quickly, add 50g of unsalted butter and a pinch of fleur de sel. Let cool outside the fridge.
  4. For the meringue, take the 4 egg whites with 150g of sugar to the bain-marie and stir until the sugar crystals are completely dissolved. Take the mixer and beat on medium / high speed until you reach the point of hard nozzles, usually between 5 to 8 minutes.
  5. The decoration will be done like this: the base of the dough will receive the layer of salted caramel, then the lemon cream and on top the Swiss meringue. Decorate with red fruits to taste and mint leaves if you prefer.

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