Lemon Meringue Delight (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons sugar
02 -
50-100ml of water
03 -
100-150ml of lemon juice
04 -
30-40 ladyfinger cookies
→ Lemon Cream/Mousse
05 -
3-4 gelatin sheets
06 -
3-4 eggs
07 -
150g sugar
08 -
150-200g of butter or liquid cream
09 -
3-4 lemons (zest and juice needed)
→ Meringue
10 -
A pinch of salt
11 -
100-150g powdered sugar
12 -
3 egg whites
# Instructions:
01 -
Combine the lemon juice, water, and sugar in a bowl. Quickly dip the ladyfingers into the mix and line your mold with them.
02 -
Let the gelatin soften in cold water. In a saucepan, stir together the eggs, sugar, lemon zest, and juice. Heat gently while stirring until it thickens. Take it off the heat, stir in the softened gelatin and butter, and pour it all over the cookie base. Chill for at least 4 hours.
03 -
Beat the egg whites with the pinch of salt until they form peaks. Gradually add the powdered sugar and keep whipping until the meringue is glossy and firm. Spread it over the unmolded charlotte, and brown delicately with a torch or under a broiler.
# Notes:
01 -
For a lighter version, whip cream to add to your lemon mousse.
02 -
It's a great dessert to make the night before serving.
03 -
For extra indulgence, spread a thin layer of lemon curd before layering the meringue.