Delicious lemon meringue cakes
Lemon meringue cakes.
RECIPE BY: 🍋 THE LEMON KITCHEN
Used product: Chivers Lemon Curd
– Basic recipe slipper base
– Chivers Lemon Curd, 3 tsp per pastry
– 2 proteins
– 60 grams of fine granulated sugar
– 60 grams of icing sugar
Prepare the slipper base according to recipe. Allow the cakes to cool completely before continuing with the recipe. While this is cooling down, you can prepare the meringue.
Bake the proteins with the fine granulated sugar almost stiff. Then add the icing sugar and mix until the meringue is stiff and you can make nice peaks. Fill a piping bag with a star-shaped nozzle with the meringue.
Spread a layer of lemon curd on the base of the skins. Take the piping bag and spray some meringue on each pastry. You can do it with a zigzag movement, but you can also make a rosette or a big tuft.
Use a crème brûlée burner to give the meringue some golden brown accents. If you do not have a burner, you can also briefly put the tarts under a hot grill.