Ingredients for the preparation of the lemon cream:
- 1/2 cup freshly-squeezed lemon juice
- 1/4 cup fresh lemon zest
- 1/3 cup water
- 2-3 tbsp agave syrup
- 2 egg yolks
- 2 tbsp. corn starch
Ingredients for the meringue:
- 1 egg white
- 2 tbsp. water
- 2 tbsp sugar
Así puedes prepararlo
Cookie Glass: https://www.lekue.com/eu/recipes/cookie-glass.html
Lemon cream preparation
1. Put the corn starch and egg yolks into a bowl. Blend until it has an smooth texture.
2. Meanwhile, put the lemon juice, water, syrup and rind into a saucepan. Bring to the boil.
3. In the bowl you have used to mix the corn starch and egg yolks, gradually add the liquid in the saucepan until it is well mixed.
4.When it is mixed, warm on a medium heat and whisk until it thickens.
5.Fill each cookie glass with 1- 1 1/2 tbsp. of cream. Place them in the fridge.
Meringue preparation
6. Beat the egg whites until stiff peaks form.
7. Warm the sugar and water on a medium heat. It’s important to keep stirring, as the syrup should be thick but not caramelised.
8. Slowly add the syrup and egg whites. It’s important to keep stirring until the egg whites cool.
9. Put the mixture into the Decomax or a piping bag and fill the meringue over the cream.
10.They’re ready to enjoy!
Recommendation: After you have turned out your cookie, you can brown the meringue rosettes. If you don’t have a blowtorch, you can put the lemon meringue-filled Cookie Glasses (without the Lékué mould) into the oven and with the grill on full, brown them gently for 2 minutes.
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