Ingredients:
- Lemon curd:
- 2 lemons
- 3 eggs
- 50 g cornstarch
- ¼ L water
- 130 grams granulated sugar
- 60 grams butter from the fridge
- Bottom: 6 American style pancakes from Beauvoorde
- Meringue foam:
- 3 egg whites
- 100 grams sugar
Preparation:
Making lemon curd:
Wash the lemons, grate the yellow peel and squeeze.
Add the lemon juice, water, sugar and cornstarch together in a pan and put it on a gentle heat.
Keep stirring at all times until the mixture thickens.
Remove from the heat and stir in the cold butter.
Then stir in the three egg yolks and keep stirring.
Add the zest while stirring.
Once cooled you can stop stirring.
Heat the oven on grill setting.
Make meringue: when your lemon curd has cooled, make the meringue.
Beat the egg whites briskly and add the sugar gradually until you can make firm peaks.
Spread the Lemon Curd on the pancake and add some egg whites according to your own creation: punk, soft, exotic… anything goes.
Put the 6 mini cakes under the grill for another 3 minutes to get a brown crust.
Enjoy!