Meringue with lemon curd and whipped cream

Bright lemon flavor, sweet meringue and weightless cream! Amazing dessert with amazing taste!

Ingredients

• For the meringue:
• Egg whites - 4 pcs.
• Sugar - 200 g
• Corn starch - 1 tbsp. a spoon
• Lemon juice - 15 ml
• For the lemon curd:
• Egg yolks - 4 pcs.
• Sugar - 150 g
• Lemons - 3 pcs. (350 g)
• Butter - 80 g
• For cream:
• Cream with a fat content of 33-35% - 250 ml
• For decoration:
• Almond petals - 30-50 g

Directions

1. Prepare all the necessary ingredients.
2. Turn on the oven to preheat to 180 degrees.
3. Prepare the meringue.
4. Utensils and whisks for whipping meringue should be perfectly clean and dry, without drops of grease and moisture.
5. Break the eggs and separate the whites from the yolks so that not a drop of the yolk gets into the whites.
6. Beat egg whites to soft peaks, starting on low speed and gradually increasing to medium.
7. Continuing to beat, gradually add sugar.
8. Once all the sugar has been added, increase the mixer speed to high and beat the egg whites with the sugar until stiff and stiff, about 7-10 minutes.
9. At the very end of whipping, sift the starch and pour in the lemon juice. Mix quickly with a mixer at medium speed.
10. Attach the parchment to the baking sheet. Distribute the meringue, forming a circle with a diameter of 21-23 cm.
11. Put the baking sheet in the preheated oven and immediately reduce the temperature to 130 degrees. Bake the meringue for 1.5 hours. Then turn off the oven, open the door and leave the meringue to cool completely, for 2-3 hours.
12. Using a fine grater, remove the zest from the lemons.
13. Squeeze juice from lemons.
14. Strain the lemon juice through a sieve and measure out 100 ml.
15. Send the yolks and sugar to a saucepan or stewpan. Add lemon juice, zest and soft butter.
16. Lightly beat the mixture with a whisk.
17. Place the saucepan over medium heat and stir constantly until the mixture thickens, about 10 minutes. Do not bring the mixture to a boil. Scoop up the cream with a spoon. If a clear line remains on the spoon and it does not spread, then the cream is ready.
18. Strain the cream through a sieve, cover with cling film in contact with the surface and cool.
19. Separate the meringue from parchment paper.
20. For cream, beat cold cream to soft peaks, starting on low speed, gradually increasing to medium. It is not necessary to beat until very dense. The cream should be light.
21. Put the meringue cake on a dish, gently apply lemon cream on top.
22. Spread whipped cream on top.
23. Dry the almond petals for a few minutes in a dry frying pan. Cool down.
24. Sprinkle the finished dessert with almond petals.
25. Enjoy your meal!