Individual lemon meringues
Preparation time : 45 mins
Cooking time : 8 mins
Difficulty :
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Ingredients
- For the lemon cream:
- 4 lemons (to get 20cl lemon)
- 250g caster sugar
- 5 eggs
- 350g Président unsalted butter
- ½ gelatine sheet
- For the Italian meringue
- 3 egg whites
- 150g caster sugar
Preparation
Step 1
Preheat your grill to 220°.
Step 2
Zest the lemons. Mix the zest with the sugar.
Step 3
Squeeze the lemons to get 20cl of lemon juice.
Step 4
Beat the eggs.
Step 5
Soften the ½ sheet of gelatine in cold water.
Step 6
Combine the sugar and lemon zest with the eggs. Whisk until the mixture turns white, then add the lemon juice.
Step 7
Transfer the mixture to a pan and cook for 6-7 minutes, without letting it come to the boil, and stirring constantly.
Step 8
Remove from the heat and add the gelatine and butter, in small pieces, stirring constantly until the butter is all incorporated.
Step 9
Spoon the lemon cream into small verrines and chill.
Step 10
Put the egg whites in a food mixer with the caster sugar. Whisk thoroughly, then cook over a bain-marie, continuing to beat the egg whites and sugar until the mixture becomes firm and light.
Step 11
Pipe the Italian meringue on to the verrines.
Step 12
Grill the verrines until they start to colour.
Step 13
Serve immediately.
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