PETITS FOURS LEMON MERINGUE PIES

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PETITS FOURS LEMON MERINGUE PIES

3 doz baked sweet pastry shells sablee or sucree

2 egg yolks

45g sugar

30g butter

1 lemon.

1 egg white,

35g sugar,

30g icing sugar.

 

Source: N.Malgieri

METHOD

Bring to a boil, sugar, lemon rind, juice and butter.

Break up yolks temper add to pan stir on low heat till thickened, strain & cool. Do not strain if you like the lemon rind

Warm egg white & sugar till dissolved over simmering water.

Beat till cool & stiff.

Pipe curd into shells, top with meringue, dust with icing sugar,

Brown the  tops with a blow torch.

Serve the same day.

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