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We have all enjoyed the simple pleasure of eating a lemon pie. This is my version in the form of a muffin! The cookie crust and the cheese topping make them as authentic as they are irresistible.
260 grams Flour for Gamesa® Hot Cakes, (for the muffin dough)
60 grams refined sugar, (for the muffin dough)
1/2 teaspoons baking soda, (for the muffin dough)
160 milliliters milk, (for the muffin dough)
60 milliliters vegetal oil, (for the muffin dough)
2 eggs, (for the muffin dough)
1 lemon, the zest (for the muffin dough)
75 milliliters whipping cream, (for lemon cream)
2 eggs, (for lemon cream)
75 grams sugar, (for lemon cream)
100 milliliters lemon juice, approximately the juice of 8 lemons (for the lemon cream)
90 grams butter, (for the crust of pay)
60 grams Marie biscuit, (for the crust of pay)
100 grams cream cheese, (for the topping)
30 grams butter, at room temperature (for topping)
2 green lemons, (to decorate)
2 yellow lemons, (to decorate)
Preparation
Preheat the oven to 180 ° C. Grease and flour the muffin pan.
In a bowl, sift the flour for Gamesa® Hot Cakes together with the baking soda. Add sugar to this mixture.
Lightly beat eggs together with milk and oil. Add little by little to the bowl of the flour, integrating until the lumps disappear. Reserve this mix.
For the filling: In a saucepan, put the cream to beat to heat over medium heat. Aside, beat the 2 eggs together with the 75 g of sugar and the lemon juice. Once the cream is boiling, add it to the eggs, beating vigorously with a balloon whisk (at this point small lumps of cream may appear, which are not cause for alarm).
Once the cream is integrated, return the whole mixture to the saucepan and place over low heat to reduce it. Meanwhile, move gently with a rubber spatula. The cream will be ready when you have reduced its volume in half and when moving it with the spatula you can see the bottom of the saucepan (see photo 7).
Remove the cream from the heat and let it cool until it stops releasing steam. IMPORTANT: Reserve 1 tablespoon of this cream for topping.
With a rubber spatula, add the lemon cream to the muffin dough. Add the zest of a lemon.
For the topping: Mix the cream cheese with the butter at room temperature and the tablespoon of lemon cream reserved in STEP # 6.
For the crust of pay: Grind the cookies María Gamesa until you get a powder. Melt the butter. In a bowl, combine the melted butter with the biscuit powder, until you get the typical paste for crust.
Place 3 teaspoons of crust to pay in a bowl of the muffin pan. With the back of a spoon, cover the bowl by pressing the crust on the walls and the bottom of it. Repeat this operation with the rest of the bowls in the mold.
Fill the bowls with the mass of STEP # 7 to 4/5 of its capacity.
Bake at 180 ° C for 40 mins, until they look golden brown and when chopped with a toothpick, it comes out clean. Let them cool and remove from the mold carefully so that the crust is not mistreated.
PRESENTATION
Garnish with lemons grated on top of the topping, to achieve the best contrast. A slice of lemons will give even more life to the dish.
TIPS
1. For the lemon zest, use only the green (or yellow) part of the lemons. Avoiding the white part, which confers a bitter taste to the preparation. 2. The lemon cream can be prepared a day before, to overtake. It should only be stored refrigerated with clear plastic attached to it, to avoid a crust forming. 3. Due to the acidity of the lemon, the muffin mass can bubble when the lemon cream is incorporated. This is normal and does not affect the final result. 4. To grind Maria cookies manually, it is best to chop them in a plastic bag and then reduce the size of the pieces even more by rolling them over them. 5. The yellow lemon (or sici
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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Ratings(1)
María Pradal
20/10/2015 21:25:44
Cambio de crédito en foto!
Hey! Me dio mucho gusto encontrar mi receta por aquí =)Pero la foto que aparece como portada con mi nombre NO es mía. ¿Me ayudan a dar el crédito de esa foto a quien corresponda, por favor? Si gustan, pueden colocar como portada la foto que tomé yo de la receta (está también en el carrete de fotos).Gracias y ¡¡disfruten!! . . . que quedan sensacionales estos muffins.
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