Pipe or spoon the meringue on top of the lemon filling. Wait for 5 seconds, then pour this syrup onto the egg whites via the feedtube. Increase the temperature to 119 ☌, then remove from the heat. Meanwhile, dissolve the sugar in the water in a saucepan over a low heat. Pour the filling into the pastry case. Bake for 15-20 minutes in a slow oven (120 ☌ / gas mark ½).īeat the eggs whites for 5 minutes in the main bowl fitted with the whisk, remembering to remove the pusher first. Transfer everything to a saucepan. Bring to the boil, stirring constantly with a wooden spoon. Stir in the diced butter. Return to the food processor. Blend for 30 seconds. Put the lemon zest and juice, caster sugar and whole eggs in the main bowl with the metal blade. Blend for 1 minute. Zest one of the lemons and juice all three.
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