{"id":1131,"date":"2021-05-03T13:10:19","date_gmt":"2021-05-03T11:10:19","guid":{"rendered":"http:\/\/lacucinadeltramontodoro.it\/ricetta\/delizia-a-limone\/"},"modified":"2021-05-03T13:16:02","modified_gmt":"2021-05-03T11:16:02","slug":"delizia-a-limone","status":"publish","type":"ricetta","link":"https:\/\/www.lacucinadeltramontodoro.it\/en\/ricetta\/delizia-a-limone\/","title":{"rendered":"Lemon delight"},"excerpt":{"rendered":"","protected":false},"featured_media":1132,"parent":0,"menu_order":0,"template":"","categories":[4],"class_list":["post-1131","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-recipes","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lemon Delight Recipe according to the Neapolitan tradition<\/title>\n<meta name=\"description\" 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cream"],"ptb_ricetta_procedimento":"Beat the eggs with the icing sugar. Add the previously sifted flour and mix everything from bottom to top.\r\nPlace the mixture in silicone molds in the shape of a semi-sphere, and bake in a static oven at 180 degrees for about 10 min\r\n\r\n<strong>For the sauce:<\/strong>\r\n\r\nLeave the peel of 3 lemons in 1 liter of milk to infuse overnight.\r\nBring the infusion of milk and lemon peels to a boil. Pour the infusion slowly into one bowl with sugar and flour, and mix to obtain a fluid and homogeneous mixture. Transfer the mixture to a saucepan and bring everything to a boil.\r\nCover the mixture with cling film and let it cool.\r\nOnce the mixture has cooled add the whipped cream and the lemon paste until fine to obtain a whipped and polished compound.\r\n\r\n<strong>For the filling:<\/strong>\r\n\r\nMix flour and sugar and then add the egg yolks.\r\nBring the milk with the lemon peels to the boil and add it to the flour and sugar mixture yolks. 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