Yummy Italian Lemon Meringue Cake

Yummy Italian Lemon Meringue Cake Recipes

This yummy Italian lemon meringue cake is one of great recipes you have to try.

The ingredients :

For the lemon cookie :

• 65g sugar
• 1 egg
• 1 pinch of salt
• the zest of a lemon
• 4.5 cl liquid cream
• 60g T45 flour
• 1g of yeast

For the lemon curd :

• 20g butter
• 2 eggs
• juice of 2 small lemons (about 7 cl)
• 70g sugar
• 2g gelatin (1 sheet)

For the foam :

• 20 cl of whipping cream (30% fat)
• lemon curd

For the Italian meringue :

• 1 egg white
• 60g caster sugar
• 20 ml of water

The preparation :

The cookie :

• In a bowl, beat the egg with the sugar, salt and lemon zest using an electric mixer until the mixture doubles in size.
• Add the liquid cream.
• Gently fold in the flour mixed with the yeast.
• Preheat the oven to 170 ° (hot air)
• Oil the springform pan and pour in the cookie dough.
• Put the mold in the oven for 12 ‘.
• When removed from the oven, leave the cookie to cool in the mold.

The lemon curd :

1. Rehydrate the gelatin in cold water.
2. In a saucepan, beat the eggs with the sugar and lemon juice.
3. Put the pan on low heat and heat the mixture without ceasing to beat and scraping the edges well.
4. When the cream begins to thicken, remove from the heat and continue mixing, adding the gelatin, which has been wrung out.
5. Incorporate the butter cut into pieces, mix and set aside.

The foam :

1. When the lemon curd has cooled down, put the whipping cream very cold in a bowl with high edges.
2. Whisk this until it has a firm consistency (it takes about 4-5 ‘)
3. Add the whipped cream to the lemon curd and when the mixture is homogeneous, pour this foam over the lemon cookie.
4. Smooth the surface and place the mold in the fridge for at least 3 hours.

Italian meringue :

1. Put the sugar and water in a saucepan.
2. Heat this mixture to a temperature of 118 °.
3. At the same time, start mounting the snow white at low speed and gradually increasing it.
4. When the syrup has reached 118 °, remove from the heat and pour it over the white, continuing to beat at moderate speed, until the meringue cools.
5. Put it in the piping bag fitted with a fluted piping tip and poach nicely on the lemon mousse.