Ingredients
Meringue
Lemon Curd
Crust
Directions
- 1
Add the flour, almond flour, icing sugar and salt to a bowl, mix.
- 2
Go in with cold butter pieces and pinch it with your fingers into the flour until crumbly.
- 3
Add the ½ egg, give a quick knead.
- 4
Cover in plastic wrap and let rest for 1 hour in the fridge.
- 5
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
- 6
Put some baking paper on a baking tray, put a cake tray (diameter 20 cm, 3 cm high) on there.
- 7
Give the dough another quick knead and roll out on a floured surface until 3-4 millimeters thick.
- 8
Layer the dough into the cake spring and make holes in the bottom with a fork.
- 9
Let rest another 15 minutes in the fridge.
- 10
Bake for 17-22 minutes until golden, brush the inside and outside with a mixture of the egg yolk and heavy cream and bake for another 4 minutes.
- 11
Let cool down completely.
- 12
Beat some air into the lemon curd and spread onto the cake bottom.
- 13
Garnish with the meringue and give it some color by torching it.
- 14
Soak de gelatine plates in cold water.
- 15
Add the sugar, lemon juice, lemon zest, eggs and egg yolks to a pan. Heat on low while stirring constantly.
- 16
When thicker (not more than 85 degrees celsius) take off the heat.
- 17
Strain through a fine sieve and stir in the gelatine and butter pieces.
- 18
Let stiff in the fridge.
- 19
Beat the egg whites, a pinch of salt and 30 gr sugar until stiff.
- 20
Bring 200 gr sugar to a boil in water. When 118 degrees Celsius take off the heat.
- 21
Slowly pour the sugar syrup into the beaten eggs while beating on high.
- 22
Beat the mixture on high until the eggs are cooled down
