RECETA | Cómo hacer el mejor Lemon Pie | Pedro Lambertini

Video recipe with all the #Lambertips so you can make it work. The recipe is at the end of the video. ----- DUE TO AN ERROR IN THE UPLOAD OF THE VIDEO, THERE IS NO AUDIO BETWEEN MINUTE 5:20 AND 7:40, SO HERE'S THE EXPLANATION OF THAT EXCERPT. "I have a small pot here. I'm going to put water and sugar in it, and I'm going to heat it until it forms a syrup. That is, until it boils. Shall we?" Before it boils, I'm going to dissolve the sugar well with the help of a wooden spoon. It's important to pay attention to the boiling point, because if it boils too much, what happens is that the proportions are altered because the water evaporates. Good! It's already boiled, and I'm going to pour it over the egg yolks. I'm going to return it to the heat until it boils and thickens. Keep in mind to do this in a cauldron, that is, in a container, in a steel bowl that can go on the stove and has a handle. I prefer to make this type of cream in cauldrons rather than in pots because pots have angles, and the angles are difficult to reach with the whisk. Always remember: when a cream with starch boils in the center, it's ready. This will thicken little by little. Since the syrup was hot, it won't take long to thicken. But, unlike other creams, since it has cornstarch, it has to boil because otherwise the cornstarch will feel harsh on the palate. See how I whisk it and leave it alone? Because if I'm whisking it all the time, I cool it down. Then it never gets hot. See? It boils there; when it boils in the center, it's ready. It's boiled, I turn off the heat, and remove it. Once it's off the heat, I'll add the cold, cubed butter..." ------ Tag your lemon pie-loving friends. Let's make this recipe a favorite. Remember you can also follow me on Facebook:   / pedrolambertini   Instagram:   / pedrolambertini   Twitter:   / pedrolambertini   Did you like it? Share, subscribe, and tell me what you think.