Lemon Pie Pastry With Variations - Brazil

Lemon Pie Pastry With Variations - Brazil

filling:

2 cans of condensed milk
1 box of cream
100 grs. melted white chocolate or
Colorless gelatin see below.
100 ml lemon juice (half a small cup)
1 spoon (soup) of lemon zest, green part only, not the white part that put bitter.
How to Prepare the Filling:
Blend all ingredients in blender except the lemon juice that is placed last in drops.

After the cream ready to pass a bowl and go pouring white chocolate slowly and slowly, until a homogeneous mass.
Important Note:
If you melted chocolate, not put gelatin
The amount of the gelatin is below.
1 teaspoon of gelatin (12 grs.) Colorless tasteless
5 tablespoons of cold water to hydrate and dissolve in water bath or in the microwave
* Add the warm gelatin in cold cream, beating until well *.
The difference between the gelatin and chocolate:
Gelatin is mouse. The chocolate is creamy.
II Filling:
1 can of condensed milk
100 ml of strained lemon juice
Meringue or whipped cream to taste

Beat well condensed milk with lemon juice, take the refrigerator until incorporated.
Place the filling over the dough, raw or roasted.
Need not lead to the oven to bake.

Option I:
I - Mass:
ingredients:
200 grs. cookie cornstarch crushed
100 grs. butter, not margarine serves
1 tbsp (tablespoons) finely grated lemon house, only the green part not the white part that put bitter.
Option II:
II - Massa
ingredients:
2 packages of shredded lemon flavor cookie weffer
120 grs. butter or necessary
1 teaspoon of lemon juice and lemon zest
III - Option:
III - Rotten Massa:

ingredients:
500 grs. flour
250 grs. serves cold butter not margarine
2 tablespoons (soup) of sugar
2-3 cold gemstones
1 pinch of salt
IV - Option:
IV - Puff Pastry

How to Prepare for the First Mass:

Mix all ingredients, place in a round shape with removable bottom tightly with the back of a spoon.
Lead to bake for 3 'to 5' minutes., Or lead to the refrigerator for 20 'minutes. Roasting is optional.
After cold roast and put the stuffing.

How to Prepare for the Second Mass:

Do the same manner as the previous mass, the difference is that the second mass is not baked, it is brought into the refrigerator for 20 'minutes to set.
How to Prepare the dough Third:
If you can put all the ice cream ingredients and utensils also.
Mix the ingredients with your fingertips. "Do not knead."

A rotten mass can not knead it embatuma, misses the point.
If you lose the point disposal.
Working with the fingertips to a minimum.
If your hand is warm rinse to cool.

  Bring the dough to refrigerator for 30 'to 40' minutes.

After the dough in the palm of hands or on two (2) paper
plastic, pass the roll to thin the batter.
The dough is very thin.

Liners with batter, a form with removable bottom, stick with fork not to braise.
Lead to bake not let darken too much, just lightly golden.
Allow to cool to enclose the filling.
How to Prepare the Puff Pastry
Buy the pastry strip, which is only open and take the plastic and cut to the desired size.
If the dough is frozen, remove from freezer the day before and go to the fridge.
If using puff pastry to make two (2) square 10 cm each, superimposed on one another, forming eight nozzles.

Take as needed.

Lead to bake until lightly browned, do not let darken.
Once baked and cold, put the stuffing.