Lemon & Lime Duet


Lime & Lemon Duet, a classic combination of lime & lemon filling and sweet pillowy meringue.  I used chocolate crust this time instead of my usual original butter shortcrust, for a different flavor.  Great combination.

Here's the recipe:

Lemon & Lime Duet 青柠柠檬塔

Chocolate Shortcrust 巧克力塔

Unsalted Butter  五盐奶油                          125g                                                                 
Icing Sugar 糖粉                                               90g
Egg                                                                    1 no
Cocoa Powder 可可粉                                    20g
Plain Flour 普通面粉                                     250g

Method:
1.      Sift icing sugar.  Sift cocoa powder and flour. 
把糖粉过筛。把可可粉和面粉过筛。

2.      Beat icing sugar and butter until light in color.  把糖粉和奶油打至浅白色。
3.      Add in egg. 加入蛋。
4.      Fold in flour, combine well to make a cookie dough. 分次加入面粉,搓成面团。
5.      Roll the cookie dough in between 2 plastic sheets.  把面团放在两片塑胶片之间扞成薄片。
6.      Line a pie pan with the cookie dough. 铺在派盘上。
7.      Line an aluminium foil on the dough, put some baking beans/stones on top, bake at 170C for about 20 minutes.  Reduce the temperature to 150C, remove the beans/stones, continue to bake for about 10 minutes.  把一片锡纸放在饼皮上,铺上红豆或用以烘焙的石头。以170C 烤约20分钟后把温度调至150C,把红豆拿走,继续烤约10分钟至金黄色。
8.      Remove the tart from oven, let cool. 出炉待凉。





Lime & Lemon Cream

Egg Yolks 蛋黄                                                4 nos
Castor Sugar 砂糖                                          100g
Lime Zest 青柠皮                                                2 nos
Lemon Zest 柠檬皮                                             1 no
Corn Starch 玉米粉                                         20g
Eggs                                                                   4 nos
Fresh Lemon Juice 柠檬汁                           180g
Castor Sugar 砂糖                                          80-100g
Unsalted Butter                                              135g

Method:

1.   Whisk egg yolks and castor sugar, together with lemon and lime zest.
把蛋黄,糖,青柠皮和柠檬皮一起稍打发。
2.      Add in corn starch and eggs.  Mix well.
 加入玉米粉和蛋拌匀。
3.      Heat up lemon juice and sugar.  Add into (2).  Combine well.
 把柠檬汁和糖加热,倒入(2)拌匀。
4.      Cook (3) until curdle. Add in butter, stir to combine.
  把(3)煮至浓稠。加入奶油搅拌至溶解均匀。
5.      Off the fire, pour the mixture into a bowl, cover with cling wrap, set aside to cool.
 熄火后把蛋糊倒入碗里以保鲜纸盖起待凉。
6.      Pour the cool lemon curd into tart shell.  Chill for 2-3 hours.
    把已冷的柠檬酱倒在塔里冷冻2-3小时。

Italian Meringue

Castor Sugar 砂糖                                          300g
Water                                                              65g
Liquid Glucose    葡萄糖浆                             25g
Egg White 蛋白                                                  4 nos


Method:
1.    For the meringue, put the sugar, 65ml of water and the glucose in a pan on a medium heat and stir to dissolve the sugar. Bring to the boil and use a sugar thermometer to keep an eye on the temperature.
把糖,水和葡萄糖浆加热至糖溶解。继续煮至沸腾。请用温度计控制糖浆的温度。
2.     Place the egg whites into a stand mixer and when the syrup temperature reaches 110C, turn on the mixer and whisk the egg whites.
把蛋白放入打蛋器里,当糖浆温度到达110度后开始搅拌蛋白。
3.     When the temperature reaches 118C (soft ball – this will be marked on the sugar thermometer), slowly pour the sugar syrup in a thin stream into the now stiff egg whites and continue whisking for 20 mins until completely cold.
当糖浆的温度到达118C后把糖浆慢慢倒入已打至硬的蛋白里,继续把蛋白打约20分钟至冷.
4.  Put the meringue onto the chilled lemon tart.  Set the oven to 180C.  Put the tart into highest rack in the oven, bake until golden brown (please stand still in front of the oven, the meringue burn very fast).
把意大利蛋白霜倒入已冷藏了的柠檬塔里。烤箱的温度调至180C。把塔放在烤箱里最高的架上,烤至蛋白金黄色即可。(请站在烤箱前别走开哦,蛋白很快烤焦)。




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