Tuesday, August 11, 2015

Lemon crème meringue cake - Marängskal med citronkräm

Marängskal med citronkräm

The meringue can be baked in advance, stored dry and, when needed, be filled with the egg crème or fresh strawberries or other berries, suitable for the season.

6 to 8 servings

4 egg whites
a few drops fresh lemon juice
or pickling vinegar (to help the
meringue to rise)
1 cup sugar

4 egg yolks
good 1/3 cup sugar
2 tbsps grated lemon zest
3 tbsps fresh lemon juice
1 cup whipped cream (note, whipped!)

fresh sliced strawberries
fresh mint leaves

Beat the egg whites with the lemon juice to a firm foam. Add sugar, in tablespoonfuls, while beating vigorously. Beat until the meringue is stiff and doesn’t fall out of the bowl.

Spread 2/3 of the meringue in a well-greased, floured pie pan. Pipe remaining meringue in small roses around the edge. Bake in the middle of the oven at 100 to 125C/very low heat for 40 to 45 minutes or until the meringue feels dry to the touch and is slightly coloured.

Beat egg yolks, sugar, lemon zest and lemon juice until fluffy. Put the bowl in a hot, but not boiling, waterbath and beat until the batter is thick and creamy. Allow to cool. Add the whipped cream and pour the lemon crème in the meringue shell. Gently cover with plastic foil and put in the fridge for 2 to 4 hours.

Decorate with strawberries and mint leaves.

Instead of lemon crème you can fill the meringue shell with berries and fruit and serve it with whipped cream.





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