Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Log Mold or Round Cake Pan
- Hand Mixer or Stand Mixer (Optional)
Ingredients
- 4 eggs
- 150 g sugar
- 200 g butter
- 1 shortbread (store-bought or homemade)
- 150 g lemon juice
- 50 g cornstarch
- 1 pinch of salt
- 1 tsp lemon zest
- 100 g icing sugar for the meringue
Instructions
- Preheat your oven to 180°C (350°F) and press shortbread dough into a log mold, pricking holes with a fork.
- Bake the shortbread for about 15 minutes until lightly golden, then let cool completely.
- In a saucepan, whisk together eggs, sugar, lemon juice, lemon zest, and cornstarch. Heat gently until thickened, then stir in butter until incorporated.
- Pour cooled lemon cream over the shortbread base and refrigerate for at least 2 hours to set.
- Beat egg whites with a pinch of salt until stiff peaks form, then gradually add icing sugar until glossy. Spread over lemon cream and create peaks.
Notes
Feel free to substitute ingredients if you're missing something; for example, use lime juice instead of lemon juice or margarine instead of butter for a dairy-free version. This dessert can be prepared a day in advance; just add the meringue before serving to keep it fresh. For best results, use room-temperature eggs for the meringue and ensure your mixing equipment is clean and dry to prevent meringue from collapsing. Decorate the serving platter with fresh mint or edible flowers for a lovely presentation!
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 90mg | Potassium: 100mg | Fiber: 1g | Sugar: 22g | Vitamin A: 10IU | Vitamin C: 15mg | Calcium: 2mg | Iron: 4mg
Tried this recipe?Let us know how it was!