Lemon pastry with meringue cream
Description
Lemon dessert is made with the simplest ingredients. That's why this dish is the perfect treat for unexpected guests. The sweetness turns out wonderfully delicate, with a subtle lemon aroma. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
To prepare this delicious and fragrant dessert, you will need the simplest ingredients, which are usually always at hand in every homemaker's kitchen.
- 2
Step 2
Separate the egg yolks from the egg whites and place them into different containers. Using a mixer, beat the egg whites until stiff, adding one tablespoon of lemon juice. The lemon juice will add a pleasant tang and help the whites to hold their shape. While continuing to beat, gradually add 45 grams of granulated sugar to the egg whites. Rub the yolks with the remaining sugar, then add grated lemon zest, baking powder, and sifted flour. Mix the ingredients together.
- 3
Step 3
Divide the egg whites so that one third of the total egg white mass can be incorporated into the batter. Gently fold the egg whites into the batter with downward motions. Preheat the oven to 180 degrees Celsius, place the batter onto a parchment-lined baking sheet, and bake for twenty minutes (until a toothpick inserted comes out dry).
- 4
Step 4
Let the biscuit cool, then cut it in half horizontally. Trim the uneven edges and turn them into crumbs. Spread the inside of both layers, as well as the top, with meringue cream.
- 5
Step 5
Sprinkle the dessert with crushed sponge cake and refrigerate for about an hour to cool. For convenience, cut the desserts into squares. Serve and enjoy!