For the lemon curd Juice of 3 large lemons 50 gr of butter 3 eggs 150 gr of caster sugar 1 c of cornflour 2 sheets of gelatin Soak the gelatin 5 min in cold water 1) Cut the butter into pieces 2) In the bowl of the cook'in add the ...

Lemon Meringue Log

For the lemon curd

Juice of 3 large lemons

50 gr of butter

3 eggs

150 gr of caster sugar

1 count of cornflour

2 gelatin sheets

Soak gelatin 5 min in cold water












1) Cut butter into pieces






2) In the bowl of the cook'in add the eggs and the sugar then program 1 min, speed 3















3) Put the whisk in place, add the butter, the lemon juice, the maïzena program 10 min, temperature 90 ° and speed 5.










How to keep the lemon curd cool






For the biscuit rolls:

4 whole eggs

3 yellow

35 g flour

40 gf eats

35 g sugar

Stir the whole eggs with the yolks and the sugar until the mixture is triple the volume and becomes frothy





Sift the flour and the starch on the mousse and mix with the Maryse by lifting the mass well to not leave flour at the bottom ...





> Pouring on the biscuit mold rolls




Pouring on the biscuit mold rolls












Cooking in a preheated oven at 190 and for 10 minutes



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At the end of the oven enroe the biscuit in a cloth and let it cool down













Editing ONLY when everything is cold

For the meringue:

4 egg whites

145g sugar

1 pinch salt

To finish







The decor: mount the whites in snow with a pinch of salt, gradually adding the 150 g of sugar. Cover, the biscuit rolled with a spatula, meringue to give it the appearance of a log under the snow. Using a blowtorch, caramelize the meringue.

I'm sorry for the photo, we do not realize the rendering .... it's a great recipe, easy, simple, and once the Ingredients ready, it cooks alone .... apparently it is a Tupperware recipe. 6 chicken legs 50 ml of ......

Recipe taken on the site linked below For 6 pitas: 5 g salt 225 g flour 10 g fresh yeast crumbled 140 g lukewarm water 10 g olive oil Place in the oven order the ingredients in the bowl of your robot with ......

For lemon ganache: 400 g white chocolate pastry 4 tbsp. fresh cream 2 lemons juice The zest of a lemon Boil the cream with lemon juice and half lemon zest, then over low heat let reduce by half ......

Ingredients for 20 people For the dacquoise: 180g of hazelnuts 180g of icing sugar 80g of sugar 8 whites beaten in snow For the crunchy praliné: 100g of white chocolate 140g of gavottes for the mousse with the red fruits and the coulis: 2kg of fruits. .....