Lemon cream meringue, a delicious and refined dessert
Lemon cream meringue is a delicious dessert with a very delicate flavor, best enjoyed cold. Only for connoisseurs.
Jokes aside, it's a delicious cake made from shortcrust pastry, filled with lemon custard, and topped with meringue.
It might seem difficult to prepare, but it isn't, in fact it's easier and quicker. It takes two cooking stages, but it only takes 30 minutes in total.
You might also be interested in this recipe: Strawberry Tart with Custard.
INGREDIENTS
Cake pan with a diameter of 20 cm.
For the shortcrust pastry
- 125 g of flour
- 50 g of butter
- 50 g of sugar
- 1 lemon
For the filling, look: custard.
For the meringue
- 3 albums
- 100 g of icing sugar
PROCEDURE
In a bowl, pour the flour and sugar, mix together, add the whole egg and the butter.
Mix with a fork and then move on to your hands, kneading well until the butter and flour are completely absorbed, let it rest for 10 minutes, so you can then roll it out well.
Butter the cake pan and spread the prepared dough with your hands, also along the edges.
Bake in a preheated oven at 180 C for 10 minutes.
Remove from the oven and let cool for 5 minutes.
Turn the prepared cream over and spread it evenly.
In another bowl, whisk the egg whites with the icing sugar until stiff.
Then fill a piping bag with the egg whites and decorate the entire surface with lots of tufts.
Bake in a preheated oven at 140 C for 20 minutes.
Remove from the oven, let it cool to room temperature and then place it in the refrigerator for an hour before serving.
Enjoy your meal.
VIDEO
You might also be interested in this recipe: egg white cake without milk and eggs.
