Recipe: Lemon meringue sablé – BC

Lemon meringue sablé
Half 1: Lemon Cheesecake Cream

Components:

• 450 g (2 cups) cream cheese, room temperature
• 200 g (¾ cup) bitter cream
• 200 g (1 cup) granulated sugar
• 210 g (4 massive) eggs
• 40 g (about ⅓ cup) cornstarch
• Juice and zest of two lemons
• 1 tsp vanilla paste or ½ vanilla bean, scraped

Directions:

1. Preheat your oven to 160°C (320°F), utilizing a fan setting if accessible.
2. In a stand mixer or massive mixing bowl, beat the cream cheese, sugar, and cornstarch till clean.
3. Add the bitter cream and blend till absolutely included.
4. Add the eggs steadily, mixing between every addition.
5. Stir within the lemon juice, lemon zest, and vanilla.
6. Unfold the combination evenly onto a parchment-lined baking sheet (ideally with a rim).
7. Bake for about 13 minutes, simply till the combination is ready however nonetheless a bit of wobbly within the heart.
8. Let it cool utterly at room temperature, then chill within the fridge for 4–5 hours till agency.
9. As soon as set, beat the cheesecake in a mixer or with a hand mixer till clean and creamy.

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Half 2: Sablé Cookies

Components:

• 230 g (2 sticks) chilly unsalted butter, cubed
• 254 g (2 cups) all-purpose flour
• 84 g (¾ cup) powdered sugar
• 3 g (½ tsp) salt
• 120 g (2 massive) eggs

Directions:

1. In a stand mixer with a paddle attachment, mix butter, powdered sugar, and salt on low pace till clean and blended.
2. Add half the flour and blend for two–3 minutes.
3. Add one egg and blend till included.
4. Repeat with the remaining flour and egg. Combine till the dough is uniform.
5. Divide the dough into parts, flatten into discs, and wrap in plastic wrap.
6. Chill or freeze till agency.
7. When able to bake, roll the dough to about ¼ inch thick and lower into desired shapes.
8. Bake at 180°C (350°F), fan setting if doable, for 10–13 minutes or till simply golden across the edges.
9. Cool utterly on a wire rack.

Half 3: Swiss Meringue

Components:

• 120 g (4 massive) egg whites
• 198 g (1 cup) granulated sugar
• 4 g (pinch) salt
• 10 g (2 tsp) cream of tartar

Directions:

1. In a heatproof bowl (or your stand mixer bowl), mix egg whites, sugar, salt, and cream of tartar.
2. Set the bowl over a pot of simmering water (double boiler) and whisk continually till the combination reaches 65–70°C (150–160°F), or till the sugar has dissolved and it feels sizzling to the contact.
3. Switch to a stand mixer fitted with a whisk attachment and beat on excessive pace till stiff peaks type and the combination is shiny and cooled to room temperature (about 5–8 minutes).

To Assemble:

1. Unfold or pipe the lemon cheesecake cream onto every baked sablé cookie.
2. High with a swirl or dollop of Swiss meringue.
3. Elective: Use a kitchen torch to evenly toast the meringue for a golden end.
4. Serve chilled or at room temperature.