Lemon meringue canapes

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	14

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	20
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	28

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	7

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	14
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	24

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£20.12 excl VAT	19

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.

Prep time 60

Cook time 30

Eggless lemon curd ingredients

caster Sugar : 180g
Sosa Natur Emul : 10g
Leonce Blanc lemon puree : 300g
Sosa Fruit Pectin NH : 17g
water : 348g
butter : 140g
Sosa Natural lemon paste : 5g

Eggless lemon curd method

Mix 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 ingredients

lemon puree : 180g
water : 100g
Sosa Potatowhip : 12g
sugar : 200g
Sosa Trelahose : 50g
Sosa glucose Liquid : 50g

Lemon Italian meringue method

Blend 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.