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“Here’s a lovely meringue recipe for you lovely, loving people. I’ve decided to refer to this dessert as the boo-meringue… As you keep returning for more.

I apologise for the quality of jokes, be assured the quality of Freesia’s food is still great🙂

Tim”

For the pastry

Ingredients

  • 100g of butter
  • 1 yolk
  • 3 tbp sugar
  • 1 tbp of vinegar
  • 2 tbp water
  • zest of 1 lemon

Praparation

Mix in a bowl the butter, the yolk, sugar, water, vinegar and lemon zest until you get a paste (picture number 2). Add the flour and kneal the dough on the table until you get it as in pictures number 3 and rest it for 15 minutes.

Roll it out and put it in round trays in the oven (180ºC) for aprox 20 minutes or until it is golden brown. Let it cool in the trays and save it.

For the lemon filling

Ingredients

  • 1 cup of sugar
  • 1/4 cup of corn flour
  • 1 cup of water
  • juice of 1 lemon
  • 4 yolks
  • 70g butter
  • lemon zest

Preparation

In a saucepan put the sugar, corn flour, water and lemon juice and heat to a high temperture. Whisk it regularly until it boils and gets thicker.

Whisk the yolk in a small bowl and add to the mix. Get it back to the hob and keep whisking until it gets thicker again. Take the mix off the hob and add the butter, stir until it gets incorporated to the mix. Add the lemon zest and you are ready to put the filling in your tarts. After doing this store the in the fridge whilst you prepare the meringue.

For the meringue

Wisk the 4 eggs white you have left until solid peaks. Add 100g of castor sugar and mix it. Using a piping bag (I made a cone with some oven paper and it worked) decorate the tarts as you like. Put the in the oven for 2-3 minutes until it gets golden brown.

Happy Valentine’s day!