Lemon cream balanced with light Italian meringue.
Ingredients
- Shortbread Pastry
- Yellow Lemons (juice + zest)
- Whole Eggs (lemon cream)
- Sugar
- Butter
- Egg Whites (meringue)
Instructions
- Bake the pastry shell until golden brown. Prepare lemon cream over low heat until thickened. Pour and let set.
- Prepare Italian meringue with syrup at 250°F.
- Cover and color with blowtorch or oven at 400°F for 5 minutes.
