Meet the timeless delight of our lemon meringue canapés - an irresistible treat that never goes out of style. This easy-to-follow recipe ensures a perfect balance of zesty lemon and fluffy meringue, making it a fail-proof choice for your sweet cravings.
Eggless lemon curd
Ingredients180g caster Sugar10g Sosa Natur Emul 300g Leonce Blanc lemon puree 17g Sosa Fruit Pectin NH 348g water 140g butter 5g Sosa Natural lemon paste |
MethodMix sugar with Natur Emul and Fruit Pectin NH in a bowl.Heat water with lemon puree at 40ºC. Sprinkle the mix of solids to the saucepan, stirring until it is well dissolved. Once well integrated, heat up to 85ºC while stirring. Remove from heat and let cool to 40ºC. Add butter and Lemon Paste and emulsify with a hand blender. Cling film and let set overnight in the fridge. |
Lemon Italian meringue
Ingredients180g lemon puree100g water 12g Sosa Potatowhip 200g sugar 50g Sosa Trelahose 50g Sosa glucose Liquid |
MethodBlend lemon puree with Potatowhip in a bowl until dissolved.Whisk the mixture in a kitchen aid on medium speed. Separately, mix the water and sugars in a saucepan and heat to 121ºC. Pour the syrup over the meringue very slowly and continue beating until it is cold and stable. |
Assembly
| Make and set the lemon curd and then pipe into tart cases. Pipe meringue on top in desired style and blow torch to finish. |
