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Lemon meringue mignardise

Difficulty : Easy
5 persons
30 minutes

Ingredients for 5 persons

#1 · Lemon curd

  • 100mL of Lemon juice
  • 80g of Sugar
  • 90g of Butter
  • 3 Eggs
  • 1 Gelatin leaf

#2 · Italian meringue

  • 36g of egg white
  • 100g of Sugar
  • 26mL of Water

#3 · Assembly

  • 40 Mini blinis with lemon zest

Preparation

Difficulty : Easy
5 persons
30 minutes

#1 · Lemon curd

  • Re-hydrate the gelatin leaf in a cold water.
  • Mix in a pot the eggs, sugar and lemon juice. Cook at slow heat continously whipping.
  • When the mix thickens, remove from the heat and add the re-hydrated gelatin.
  • Using a hand blender, incorporate the butter by small pieces in the lukewarm curd.
  • Wrap with a cellophane paper and keep it in a cool place for 2 hours.

#2 · Italian meringue

  • Cook the water and sugar to 118°.
  • Whisk the egg white in a mixer a few seconds before adding the cooked sugar bit by bit.
  • Keep whisking the meringue until having the right texture.

#3 · Assembly

  • Using a pipping bag, garnish a blini with lemon curd.
  • Decorate the second as wanted shape with the italian meringue and cook it using a torch.
Do you like this recipe?
Well, take it away!
William Truong
Culinary Manager at Le Monde des Crêpes

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