En esta vida no hay nada como tener las cosas claras:
-Uy, yo no pienso casarme nunca, eso está anticuado!!
-Yo quiero tener familia numerosa…Por lo menos tres hijos eh??
-A mí me gustan los rubios de ojos verdes, vamos es que lo tengo clarísimo!
Y con el paso de los años te reafirmas en tus convicciones, mientras miras las fotos de tu boda con ese morenazo de ojos negros con el que has tenido un hijo, y-suficiente-que-con-la-guerra-que-dió-este-no-quiero-pensar-si-llego-a-tener-más….
Pues eso, que por muy claras que tengamos las cosas, no hay nada como el paso del tiempo para mantenernos en nuestras ideas…o hacernos cambiarlas por completo.
Y con el paso de los años te reafirmas en tus convicciones, mientras miras las fotos de tu boda con ese morenazo de ojos negros con el que has tenido un hijo, y-suficiente-que-con-la-guerra-que-dió-este-no-quiero-pensar-si-llego-a-tener-más….
Porque si me dicen a mí hace unos años que iba a adorar la tarta de limón y ¡merengue!? me hubiese muerto de la risa:
–¿Merengue? Bufff, yo el merengue nada ¿eh? Es que no lo soporto, qué cosa tan empalagosa, por favor….
Y aquí me tenéis, que me he tenido que tragar mis palabras…y medio bol de merengue que me ha sobrado de preparar esta tarta!!
El caso es que al principio tenía claro que solo me gustaba el merengue en esta tarta, porque el ácido de la crema de limón, necesitaba el dulzor del merengue para hacer una combinación perfecta, pero ahora ya me doy miedo a mí misma, metiendo el dedo en el bol cada vez que paso por la cocina!
Pero esto lo arreglo yo fácilmente: mañana le llevo todo el merengue que me ha sobrado a mi hermano, que a él le ha encantado siempre.
Pero esto lo arreglo yo fácilmente: mañana le llevo todo el merengue que me ha sobrado a mi hermano, que a él le ha encantado siempre. Claro, que también dice que él no se va casar jamás y que le gustan las morenas de pelo largo…
Inocente….
Y por si vosotros también tenéis claro que nunca os va a gustar el merengue, os traigo aquí la receta de la tarta de limón y merengue, o lemon pie, para que al menos lo probéis y decidáis si lo seguís odiando o le hacéis un huequecito en casa.
Y por si vosotros también tenéis claro que nunca os va a gustar el merengue, os traigo aquí la receta de la tarta de limón y merengue, o lemon pie, para que al menos lo probéis y decidáis si lo seguís odiando o le hacéis un huequecito en casa.Pero ya os advierto, que la combinación de la masa quebrada crujiente y con ese sabor a mantequilla tan delicado, el puntito ácido de la crema de limón y el toque dulce del merengue, os va a enamorar, si lo sabré yo…
¡Avisados quedáis!
Preparación:
Comenzamos preparando la masa quebrada:
En un bol tamizamos la harina y mezclamos con el azúcar y la ralladura de limón.
A continuación le añadimos la mantequilla, fría y cortada en trozos, y mezclamos frotando con los dedos, sin amasar, hasta conseguir una textura arenosa.
Añadimos el huevo y trabajamos la masa lo mínimo posible, solo hasta que las migas se unan y formen una bola.
Si utilizamos la amasadora, colocamos el accesorio pala y a velocidad 2 mezclamos la harina, el azúcar, la ralladura de limón y la mantequilla solo el tiempo necesario para obtener una textura arenosa.
A continuación añadimos el huevo y trabajamos la masa lo mínimo posible, solo hasta que las migas se unan y formen una bola.
Envolvemos en papel film y llevamos al frigo para que repose durante, al menos 30 minutos, aunque lo ideal sería unas 2 horas.
Una vez pasado este tiempo, precalentamos el horno a 180º.
Sacamos la masa de la nevera y la estiramos sobre una superficie ligeramente enharinada, o bien entre dos hojas de papel de hornear, con ayuda de un rodillo.
Engrasamos el molde que vayamos a utilizar y colocamos la masa sobre él, sin estirarla, solamente adaptándola al molde suavemente.
Cortamos el exceso de masa que sobresalga del molde pasando el rodillo por encima de este.
Pinchamos la superficie de la masa con un tenedor para evitar que salgan burbujas, cubrimos con papel de hornear y, sobre este, alguna legumbre seca, como alubias o garbanzos, que podremos guardar para este uso.
Metemos al horno precalentado durante 15 minutos.
Transcurrido este tiempo sacamos del horno, retiramos el papel y las legumbres, y metemos al horno otros 10 minutos más.
Una vez que finalice el tiempo de horneado, dejamos enfriar la base de masa quebrada sobre una rejilla, mejor fuera del molde, para que no se condense la humedad y nos reblandezca la masa.
Para preparar la crema de limón para el relleno:
Comenzamos exprimiendo los limones hasta obtener los 200 gramos de zumo necesarios, y rallando la cáscara de uno de ellos. Reservamos.
A continuación ponemos en un bol el huevo y las yemas, añadimos el azúcar y batimos hasta que todo esté bien integrado. Añadimos la maizena y batimos de nuevo ligeramente hasta que la mezcla sea homogénea.
En un cazo ponemos el zumo de limón, el agua, la ralladura de limón y el batido de huevos y azúcar y lo llevamos a fuego bajo, removiendo continuamente con unas varillas.
Una vez que comience a hervir y espese lo retiramos del fuego.
Seguimos removiendo durante un minuto y añadimos la mantequilla troceada. Removemos hasta que se integre bien.
Sin esperar a que se enfríe vertemos la crema de limón sobre la base de masa quebrada y alisamos la superficie. Dejamos enfriar y una vez que esté fría la llevamos a la nevera durante 2 ó 3 horas para que el relleno coja cuerpo.
Transcurrido el tiempo de reposo en el frigorífico, sacamos la tarta de la nevera y preparamos el merengue.
Para ello comenzamos en primer lugar a preparar el almíbar. Ponemos el agua y el azúcar en un cazo y llevamos al fuego.
En un robot, tipo Kitchen Aid o similar, ponemos las claras y, una vez que el almíbar alcance una temperatura de 100º, comenzamos a montar las claras a velocidad media-alta.
Mantenemos el almíbar al fuego hasta que alcance una temperatura de 118º.
En ese momento, y sin dejar de batir, comenzamos a añadir el almíbar a las claras muy poquito a poco, en un hilo muy fino pero constante y dejando que caiga por las paredes del bol, y batimos hasta que el merengue se enfríe (que al tocar el bol, notemos que ya está a temperatura ambiente).
En ese momento ponemos el merengue en una manga pastelera con la boquilla que prefiramos, y vamos cubriendo la tarta con él.
Una vez que tengamos la tarta cubierta de merengue vamos a tostarlo. Para ello podemos utilizar un soplete y dorar toda la superficie, o bien llevar la tarta al horno precalentado a 170º hasta que el merengue esté dorado (con mucho cuidado de que no se queme).
Una vez que tengamos el merengue tostadito….¡A disfrutar de la tarta!!
Notas:
Para que las claras monten bien, es importante que el bol que vayamos a usar esté bien limpio de grasa, por lo que lo mejor es pasarle un poco de papel de cocina impregnado en vinagre o limón para eliminar cualquier resto.
Para preparar este tipo de merengue (italiano) en el que hay que verter el almíbar mientras seguimos montando las claras, lo más cómodo es utilizar un robot tipo Kitchen Aid, ya que nos deja las manos libres. Si utilizamos unas varillas eléctricas es posible que necesitemos que nos echen una mano para verter el almíbar.
Del mismo modo es necesario utilizar un termómetro de cocina, pero los hay muy económicos y nos van a venir muy bien para distintas preparaciones en la cocina.
Para preparar esta tarta utilizamos merengue italiano, que es mucho más estable que el francés (el más básico, en el que se añade el azúcar directamente al montar las claras), lo que nos permite hornearlo y que no se deshace.
87 Comments
y me pregunto yo si no podrías publicar todas las recetas en un libro para que podamos disfrutar de las recetas y las fotos a las que nos gusta el papel..y poder también regalarlo..
Pues por mi parte no habría ningún problema eh? jejejeje. Así que si alguién se anima se aceptan propuestas!! Un besote Anita, y mil gracias por tus palabras
Mi tarta preferida,cuando viajo a Francia es la que pido siempre en las pastelerías, me encanta!!!
Gracias por tu receta.
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