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📌 Lemon Meringue Charlotte
Ingredients
For the spoon biscuit
4 eggs
120g caster sugar
100g of flour
icing sugar
For the lemon syrup
1 lemon
50g caster sugar
For the lemon mousse
3 sheets of gelatin of 2g
4 lemons
4 eggs
100g caster sugar
200 ml very cold single cream
For the Italian meringue
30g egg white
50g sugar
20 ml of mineral water preferably
Preperation
Prepare the spoon biscuit
Crack the eggs and separate the whites from the yolks.
In the bowl of the robot, whip the egg whites, gradually adding the powdered sugar to them to obtain a smooth and shiny meringue.
Add the egg yolks and whisk just enough to incorporate them.
Remove the bowl from the food processor and sift the flour over the eggs.
Gently fold in the flour with a spatula, making sure to scrape the bottom of the bowl.
Pour the biscuit mixture into a piping bag fitted with an 8mm plain nozzle.
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On a baking sheet lined with parchment paper, pipe the snail spoon biscuit mixture to form a disc 20cm in diameter, then generously sprinkle icing sugar on the biscuit.
lemon meringue charlotte biscuit disc
Then pocket two bandoliers 35cm long and 6cm high.
Sprinkle the icing sugar generously over the cookies.
charlotte lemon meringue bandolier
Preheat the oven to 180° (th6) rotating heat.
Just before putting the cookie sheets in the oven, sprinkle them again with icing sugar.
Bake for 20 minutes, the cookies should be golden and not stick to your fingers.
charlotte lemon meringue background
Remove from the oven, slide the parchment paper onto a wire rack and let the cookies cool to room temperature.
charlotte lemon meringue bandolier
Prepare the lemon syrup
Squeeze the lemon juice into a small saucepan and add the powdered sugar.
Heat the mixture and keep boiling for 5 minutes to reduce the syrup.
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charlotte lemon meringue syrup
Prepare the assembly of the charlotte with lemon meringue
Place a circle 22cm in diameter and 4cm in height on the serving platter.
Gently peel the cookies off the parchment paper with a spatula.
Using an 18cm circle, reduce the diameter of your spoon biscuit disc and place it at the bottom of the circle.
assembly charlotte with lemon meringue
Cut the base of the bandoliers to obtain biscuits 4.5cm high. The cookies should protrude slightly from the circle.
Place the bandoliers in the circle, being careful not to leave any space between the bottom and the outline of the circle.
charlotte cartridge case assembly with lemon meringue
With a brush, generously soak the bottom of your charlotte with the lemon syrup.
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Prepare the lemon mousse
Soak the gelatine sheets in a large volume of very cold water.
In a saucepan, squeeze the juice of 4 lemons, remove the seeds.
Add the powdered sugar, then the eggs and mix briskly with a whisk.
Put the saucepan on medium heat and cook this lemon cream, stirring constantly.
The mixture should become creamy. If you have a thermometer, cook the cream to around 72°.
Squeeze the softened gelatin, add it to the lemon cream and stir vigorously.
Pour the lemon cream into a clean mixing bowl and stir it regularly to cool it down.
lemon cream charlotte lemon meringue
When the lemon cream is lukewarm, whip the very cold single cream into a soft whipped cream and gently fold it in with a spatula.
lemon whipped cream charlotte lemon meringue
Pour the lemon mousse into the circle, smooth the surface with a spatula and refrigerate for at least 4 hours, overnight if possible.
After setting the charlotte in the cold, prepare the Italian meringue
In a small saucepan with a thick bottom, pour the powdered sugar and mineral water.
Heat this mixture to bring it to 118°.
At the same time, whisk the egg white until frothy.
Pour the syrup over the egg white while letting the robot run.
Increase the speed of the robot and whisk until the Italian meringue has completely cooled.
Pour the Italian meringue into a piping bag fitted with the nozzle of your choice and decorate your lemon meringue charlotte.
Burn the Italian meringue with a blowtorch, delicately uncircle your charlotte and
enjoy!
