After all this time without writing a post, not baking and no photography, I feel that I really missed all that. Slowly making contact again. To start this easy and delicious recipe which I think fits perfectly with spring and summer time, fresh and easy to eat.
Let´s get started with the recipe and try to awake our senses.
I didn´t want to make it complicated, so I just used a bunch of biscuits filled with chocolate (200-250 gr), you can use the ones that you most like. You can also use gluten free cookies, so the whole recipe will be glutenfree .
80 gr of butter
375 gr of icing sugar
100 gr of cornstach
The zest of 2 lemons
100 ml of lemon juice
4 egg whites
1 pinch of salt
8 tablespoons of sugar
1º) Crush the cookies with a food processor until fine, then mix them well with the melted butter and with your hands or a spoon, place the dough into a round mold previously lined with baking paper. Put it in the refirgerator so it can cool while you make the lemon cream.
2º) Start preparing the lemon cream mixing the flour and the sugar. In a separate bowl, beat the eggs well and add to the mixture of flour and sugar. Stir until you have a smooth dough without lumps. Then add the zest and lemon juice and continue mixing.
Now you can pour the lemon cream on top of the biscuit dough and put it in the oven for about 25-30 minutes at 180º C.
Let the cake cool down; at this point you can just add icing sugar on top of the cake o prepare the meringue to decorate.
If you choose the second option, separate the whites from the yolks and with a mixer start beating the egg whites, add a pinch of salt and when the whites begin to foam, gradually add the sugar and continue beating until meringue is consistent.
Decorate your cake with the meringue on top, with the help of a spatula create some piks and burn it a bit with the help of a torch.
Done! Happy bites!