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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
ready-made mini pastry shells |
lemon curd, recipe follows |
meringue, recipe follows |
4 egg yolks (pasteurized) |
4 whole eggs |
6 1/2 ounces granulated sugar |
1 cup meyer lemon juice |
3 meyer lemons, zested |
1 sheet gelatin |
6 ounces butter, cut into cubes |
1 part egg white |
1 1/2 parts sugar |
Directions:
1. Spoon a little of the lemon curd into each pastry shell. Pipe a swirl of meringue on top and serve.
2. To make lemon curd:
3. Combine all of the ingredients, except butter, and whip over a double boiler. Whisk the mixture until thickened. Strain the curd into a mixing bowl and mix with paddle to cool.
4. Once the mixture is 140 degrees F add the butter and mix until cool. Store refrigerated, well wrapped, until ready to use.
5. To make meringue:
6. In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.
7. Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.
8. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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