Delifrance- Lemon Meringue Pie

Ingredients

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Ingredients

  •   6 Délifrance Madeleine 18234
  • g lemon curd
  •   3 egg whites
  • g caster sugar

Method

  • 1

    Step 1

    Defrost the Madeleines at room temperature for 30mins.
  • 2

    Step 2

    Use an apple corer to remove the centre of the madeleine and place to one side.
  • 3

    Step 3

    Fill the madeleine with 1 teaspoon (5 grams) of lemon curd and place the centre of the madeleine back on top of the lemon curd.
  • 4

    Step 4

    Whisk the egg whites until soft peaks have formed. Gradually add 1tbsp of sugar at a time & whisk into the egg whites, until soft peaks have formed.
  • 5

    Step 5

    Use a piping bag and star nozzle to pipe 7 meringue peaks on top of the madeleine.
  • 6

    Step 6

    Using a blow torch lightly torch the top of the meringue, until a golden crust has formed.

Ingredients

  • 6 Délifrance Madeleine 18234
  • 28 g lemon curd
  • 3 egg whites
  • 150 g caster sugar