As you may know, we will be celebrating Father’s Day – at least in United States– this Sunday (in Brazil, it is always celebrated on the second Sunday in August).
It is a day that brings back so many memories…
Memories of the first man in my life: my dear dad, who passed away 18 years ago…. A man who loved me very much and taught me so many important things…. A man of integrity…. A man with a sincere and friendly smile.
I love to remember all the moments that he held my hand tenderly, played horsey with me on his knee, even when he was ever so tired (my favorite little game), hugged me with affection, comforted me when I was sick, showed trust in me through words and actions…. How blessed I feel to have had such a great man as my father.
He served as a model or reference so I could choose the second, and hopefully last, man in my life: my husband! Jared is his name — aka the
apple chocolate of my eyes.
He is God’s best gift, the blessing of my life, my best friend, and also the father of my two precious children…
A man after God’s own heart, who has loved me and supported me in all the seasons of my life for 10 consecutive years so far… I can truly say that through him, my children and I see God’s immense love and smile.
It melts my heart to see how our children look at him… How they trust and love him — just like me with my dad.
It is interesting: Time has passed, material things have faded over the years, but the memories that they built have stayed alive in our hearts…
Thank you, Painho (Daddy)!
Thank you, Jared!
Most of all, thank you, Lord, for giving me and my children the best dads… And especially, thank for being the greatest Father of all. We love You!
To celebrate the most important men in my life, of course I had to make the best lemon pie ever!
I can foresee your big smile, Jared! Hopefully yours too, dear reader…
Happy Father’s Day!!!!!!!!!!!
Segment: Brazilian Cuisine
For the crust
6 tablespoons granulated sugar
A dash of salt
1/2 cup plus 3 tablespoons unsalted butter, melted
** For a Gluten-free version, please use gluten-free cookies for the crust.
Preheat the oven to 350º F (about 180º C).
Grease a 10 inch (25.4 cm) non-stick springform pan with unsalted butter or lightly spray with a non-stick vegetable spray. Reserve.
In a separate bowl, mix together the cookie crumbs, sugar, salt, and melted butter. Press onto the bottom of the prepared pan, as well as up the sides (to a height of 1 inch or 2.5 cm).
Bake for approximately 10 minutes or until set. Remove from oven, place on wire rack and let cool down while the filling is being made.
For the filling
9 large egg yolks, at room temperature
3 (14 oz or 396 g) cans sweetened condensed milk
1-1/2 cups fresh lemon juice (preferably Meyer lemons)
1 tablespoon fresh lemon zest
In an electric mixer with the whisk attachment, beat the egg yolks and the lemon zest at high speed until fluffy, about 5 minutes.
Then, add the condensed milk gradually, whipping until thick (4 minutes). Scrape down the sides of the bowl and then beat in the lime juice until fully incorporated.
Pour the filling over the crust and bake for about 15 minutes, or until the filling is set.
Remove from oven and place on a wire rack to cool. Once the baked pie has completely cooled, cover and refrigerate for at least 4 hours.
For the topping
1 cup heavy whipped cream, chilled
2 tablespoons confectionary sugar
1/2 teaspoon pure vanilla extract
1 sliced lemon
In a deep electric mixing bowl, utilizing the whisk attachment, beat the heavy whipping cream, sugar, and vanilla until stiff peaks form** (the heavy cream, bowl, and whisk attachment must be very cold).
Either pipe or place mounds of whipping cream on top of the filling. Decorate the pie with sliced lemons and berries. Served chilled!
**Note: Stop the mixer and lift the beaters out of the cream. Firm peaks stand pertly.
______________________________________________________________________________Receita Receita em Português:
Torta de Limão
Rendimento: 8 a 12 fatias
Para a crosta
2-3/4 xícaras de (chá) biscoito de amêndoas não-recheado (eu usei os da marca Lazzaroni), moído**
6 colheres de sopa de açúcar
Uma pitada de sal
1/2 xícara mais 3 colheres de sopa de manteiga sem sal, derretida
**Para uma versão sem gluten, por favor use biscoitos sem gluten.
Modo de Preparo:
Pré-aqueça o forno a 180º C.
Unte com manteiga sem sal uma forma de 25 cm de fundo removível. Reserve.
Em uma bacia, misture bem o biscoito moído, o açúcar, o sal e a manteiga derretida. Pressione no fundo e nas laterais (2.5 cm de altura) da forma untada.
Asse por approximadamente 10 minutos. Remova do forno e deixe esfriar totalmente enquanto o recheio está sendo feito.
Para o recheio
9 gemas grandes, à temperatura ambiente
3 (400 g) latas de leite condensado
1-1/2 xícara de (chá) de suco de limão (use limão siciliano de preferência)
1 colher de sopa de raspa de limão
Modo de Preparo:
Na batedeira, bata as gemas com as raspas de limão até que fiquem pálidas e fofas (5 minutos em velocidade alta).
Depois, adicione o leite condensado gradualmente, batendo por uns 4 minutos até que engrosse. Com o auxílio de uma espátula, misture o recheio das laterais com o do fundo e bata o suco de limão até que fique totalmente incorporado e homogêneo.
Despeje sobre a crosta e asse por 15 minutos ou até que esteja firme.
Remova do forno e deixe esfriar completamente. Cubra e leve ao refrigerador por pelo menos 4 horas.
Para a cobertura
Creme Chantilly gelado (opcional)
Sirva a torta gelada com creme chantilly gelado no topo, enfeitado com limão fatiado e frutas vermelhas.