Questa ricetta mi è stata data da Carla Spano su fb che ringrazio di cuore ,è molto delicata di sapore oltre che buona e semplice
Crema:
1 uovo
200 g di zucchero
50 g di fecola
1/2 l d’acqua
succo di due limoni
buccia di 1 limone
Pasta:
350 g di farina
150 g di zucchero
2 uova
1 bicchiere d’olio
buccia di 1 limone
1/2 bustina di lievito
Prepariamo la crema, mescolando tutti gli ingredienti a freddo e farla cuocere a bagnomaria fin quando non si sarà addensata, quindi farla raffreddare. Se i limoni sono molto grandi, tipo Sorrento, diminuire la quantità d’acqua a 400 ml.
Preparare l’impasto per la base che risulterà sodo, ma abbastanza morbido. Lasciarlo riposare in frigo per circa 30 minuti, poi stenderlo nella teglia (io uso la carta forno) tirando su i bordi e lasciandone un po’ per copertura. Riempire con la crema raffreddata e coprire a griglia, facendo delle striscioline con l’impasto messo da parte. Mettere in forno caldo a 180° per 30’. Lasciare raffreddare prima di sformare, perchè è molto delicata fino a che non è completamente fredda.
E’ migliore il giorno dopo.
nel bimby
ho messo lo zucchero e la scorza del limone 10 sec vel turbo,ho aggiunto gli altri ingredienti per la frolla e fatto lavorare 30 sec a vel 4-5 ,poi 1 minuto a vel spiga ,messo in frigo
nel boccale pulito ho messo gli ingredienti per la crema e l’ho cotta per 7 min 10° vel 3


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