FRESH LEMON MERINGUE
Fräsch citronmaräng
A sunny dessert with lemon, best served in nice glasses.
Serves 4
3½ oz unfilled chocolate biscuits
½ cup sugar
juice from 2 lemons
2 egg yolks
5½ oz butter
Meringue:
½ cup sugar
1 tablespoon water
1 egg white
Heat the oven to 435F.
Crush the biscuits and put in the bottom of 4 heat-proof serving glasses. Beat sugar, lemon juice and egg yolks in a saucepan. Heat while beating until the creme starts to thicken, but do not boil. Cool. Add the butter in cubes using a hand mixer, divide in the glasses and put in the fridge.
Meringue:
Bring sugar and water to a boil in a saucepan. Beat the egg white until stiff, fold it into the sugar mixture, remove from heat and continue beating with an electric beater for about 5 minutes until the meringue is thick.
Top the glasses with meringue (a piping bag is fine here) and put in the oven until the meringue is nicely colored, about 3 minutes.
Enjoy!
Bella
Fräsch citronmaräng
A sunny dessert with lemon, best served in nice glasses.
Serves 4
3½ oz unfilled chocolate biscuits
½ cup sugar
juice from 2 lemons
2 egg yolks
5½ oz butter
Meringue:
½ cup sugar
1 tablespoon water
1 egg white
Heat the oven to 435F.
Crush the biscuits and put in the bottom of 4 heat-proof serving glasses. Beat sugar, lemon juice and egg yolks in a saucepan. Heat while beating until the creme starts to thicken, but do not boil. Cool. Add the butter in cubes using a hand mixer, divide in the glasses and put in the fridge.
Meringue:
Bring sugar and water to a boil in a saucepan. Beat the egg white until stiff, fold it into the sugar mixture, remove from heat and continue beating with an electric beater for about 5 minutes until the meringue is thick.
Top the glasses with meringue (a piping bag is fine here) and put in the oven until the meringue is nicely colored, about 3 minutes.
Enjoy!
Bella
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