Lemon cream with meringue

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Separate the eggs and chill 4 egg whites separately. Beat the egg yolks and 75 g sugar with the whisk of the hand mixer for 5 minutes until thick and creamy. Stir in lemon peel and lemon juice.

2. 2

   Squeeze the gelatine and dissolve at low heat. Stir approx. 3 tbsp. egg cream into the gelatine, then add to the remaining cream. Chill for about 15 minutes until the cream begins to gel.

3. 3

   In the meantime, beat 2 egg whites and 1 pinch of salt until stiff. Whip cream with vanilla sugar until stiff. Fold the cream first, then the beaten egg whites into the cream and pour into a glass bowl. Cover and chill for at least 4 hours.

4. 4

   For the meringue topping, beat 4 egg whites and 1 pinch of salt until stiff, gradually adding 175 g of sugar. Keep beating until the sugar has dissolved and the mixture is shiny. Spread the meringue mixture loosely on the lemon cream and lightly brown the surface with a kitchen gas burner.

5. 5

   Decorate with lemon balm.