This is a very interesting recipe, because grandma makes it cute and easy.This pancake is thickened with cornstarch, flour and egg yolk and does not contain milk.
* Ingredients :
Baking ° 225/8 oz plain flour 175 g / 6 oz butter ° 45 g / 1 oz icing sugar ° 1 large non-poultry egg, beaten with lemon filling ° 6 lemons, peel and juice ° 65 g / 2 oz cornmeal ° 250 g / 9 oz sugar ° 6 egg yolks for meringue ° 4 Egg white ° 225 g powdered sugar ° 2 teaspoons corn flour
* How to make lemon cake :
Preheat oven to 180°C/350°F/gas 4
First make the pastries.Use a blender to measure out the flour and butter and mix until the mixture looks like breadcrumbs.Place the dough on the work table and roll it out to a thickness of 3 mm.Use a rolling pin to lift and move the dough so that the baking pan is aligned with the 23 cm base.Be careful not to stretch the dough when you place it in the corner.CoverING with plastic film & refrigerate for 30 MIN .Remove the baking sheet lined with parchment paper from the refrigerator and cut off any excess dough.Press the top of the dough so that it is slightly higher than the top of the pan.The baking tray is lined with aluminum foil and filled with breadcrumbs.Bake for 15 minutes, then remove the beans and parchment paper and return to the oven for another 5 minutes.
Remove from oven and reduce temperature to 170°C / 340°F / Gas 3°.For the filling, mix the lemon zest and juice with the corn flour and stir to form a smooth paste.Put 450 ml of water in a saucepan and bring to a boil.Pour the lemon and cornmeal mixture into hot water, stir until the mixture thickens, then remove from heat.Combine the sugar and egg yolks in a bowl and mix well with the lemon mixture in the pan. Stir over medium heat TO smooth.Let it stand for one minute, then pour it into the baked pastry mold.
For meringues, beat egg whites in stand-alone mixer until soft peaks form when whisk is removed. Add the icing sugar a little at a time, and continue to beat until the meringue is stiff and shiny. Add cornmeal, whisk again.Transfer to a baking tray and spread the meringue over all the lemon fillings.Then pull a curl on the top of the meringue.Bake in the oven for about 15 minutes, until the filling is fully cooked and the meringue is golden brown and slightly crispy.Let it cool completely before slicing or serving it hot.
ENJOY !
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