For ➍juice of 3 lemons or 10 cl
zest of lime or lemon
2 whole eggs
135 g sugar
165 g butter, cut in pieces
for the icing:
250 g cream (40%)
50 g sugar
2 vanilla pods
for the meringue:*
4 egg whites
150 g sugar
10 Breton shortbread cookies, crumbled
Beat the egg whites and sugar for the meringue. Place in a piping bag and make small balls (3 cm) on baking paper.
Bake the meringue for 75 minutes in an oven at 90 ° C.*
Wash the lemons and grate the rind. Squeeze the lemon juice then to obtain your 10 cl.
Heat it, stirring it together with the lemon zest, the 2 whole eggs and sugar until boiling. Take of the fire when it starts to boil and pour into a cold bowl (on ice).
Allow 15 m to cool, then mix in the butter pieces and put in cool place.
Whisk the cream, sugar and sago sticks to vanilla cream (not stiff) and secure in cool place.
Put a spoonful of whipped cream on top of 1 tbs crumbled shortbread cookies. Then spray the lemon cream on, end with a meringue. Decorate with with some zest of lime and lemon.
Bake the meringue for 75 minutes in an oven at 90 ° C.*
Wash the lemons and grate the rind. Squeeze the lemon juice then to obtain your 10 cl.
Heat it, stirring it together with the lemon zest, the 2 whole eggs and sugar until boiling. Take of the fire when it starts to boil and pour into a cold bowl (on ice).
Allow 15 m to cool, then mix in the butter pieces and put in cool place.
Whisk the cream, sugar and sago sticks to vanilla cream (not stiff) and secure in cool place.
Put a spoonful of whipped cream on top of 1 tbs crumbled shortbread cookies. Then spray the lemon cream on, end with a meringue. Decorate with with some zest of lime and lemon.
*Try microwave meringues.
