Description
A delightful dessert featuring layers of delicate lemon mousse and crisp meringue.
Ingredients
Scale
- 4 large eggs, separated
- 200g caster sugar
- 1 lemon, zested and juiced
- 300ml double cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 120°C (100°C fan). Line two baking sheets with parchment paper.
- Whisk egg whites until stiff peaks form. Gradually add 150g caster sugar, whisking until glossy.
- Draw two rectangles (approx. 20x10cm) on the parchment paper. Spread meringue evenly within the rectangles.
- Bake for 1.5-2 hours, or until crisp. Let cool completely.
- Whisk egg yolks, remaining 50g sugar, lemon zest, and juice in a heatproof bowl over a pan of simmering water. Whisk until thickened. Remove from heat and let cool.
- Whip double cream and vanilla extract until soft peaks form.
- Fold cooled lemon mixture into the whipped cream.
- Place one meringue rectangle on a serving plate. Spread half of the lemon mousse over it. Top with the second meringue rectangle and spread the remaining mousse.
- Chill for at least 4 hours before serving.
Notes
- Ensure egg whites are free of any yolk for best meringue.
- Adjust cooking time for meringue based on your oven.
- Chill the dessert well for it to set properly.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg
Keywords: lemon, pavé, dessert, meringue, mousse, French dessert