Lemon Meringue Pastries - Citronmarängbakelser

LEMON MERINGUE PASTRIES

Citronmarängbakelser

8 pastries

4 egg whites

1.2 cup sugar

½ teaspoon baking powder

Lemon creme:

4 egg yolks

0.2 cup sugar

grated zest from 1 lemon

fresh juice from 1 lemon

1 cup heavy Cream

Decoration:

raspberries or blackberries

fresh mint

Preheat oven to 257F.

Beat the egg whites until stiff. Mix sugar and baking powder and beat this into the whites. Continue beating until you have a glossy, peaky meringue. Use half of the batter to spread out 8 small rounds on a paper-lined baking plate. The rounds should have a diameter of about 3 inches. Pipe out small peaks around the edges of each round and bake in the middle of the oven for about 50 minutes. Flatten out the middle of the meringue bowls (this is best to do when they just come out of the oven!), gently remove from the baking paper and cool on a rack.

Lemon creme:

Beat egg yolks and sugar in a saucepan. Add lemon zest and juice and beat the creme over low heat until thick. Allow to cool completely over a cold waterbath. Beat the cream until thick and add to the creme. 

Divide the lemon creme in the meringue bowls and decorate with berries and mint.

Enjoy!

Bella