Lemon meringue flakes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the lemon hot, dab dry and finely grate the peel. Squeeze the lemon. For the Lemon Curd, heat the egg, 50 g sugar, lemon zest and 2 tbsp. juice in a hot water bath while stirring. Stir in the butter in pieces.

2. 2

   Continue stirring for about 10 minutes until the mixture thickens. Pour into a hot-rinsed glass (approx. 250 ml content) with twist-off lid. Let it cool down. Refrigerate for at least 2 hours before use so that it becomes firm.

3. 3

   For the meringue tuffs, beat the egg whites with 1 teaspoon lemon juice until very stiff, gradually adding 100 g sugar. Keep beating until the sugar has dissolved and the mixture is shiny.

4. 4

   Preheat oven (electric cooker: 90 °C/circulating air: 70 °C/gas: see manufacturer). Pour the egg whites into a piping bag with a star-shaped spout. Spray approx. 50 spots (each approx. 2 cm Ø) onto a baking tray lined with baking paper.

5. 5

   Let it dry in a hot oven for about 50 minutes - the tuffs are crispy on the outside and still a little soft inside. Let them cool down.

6. 6

   To serve, pour the lemon curd into a freezer bag, cut off a small corner. Pour some lemon curd onto 25 meringue tuffs and mix with the rest of the meringue.