Cœur de citron meringué 🍋

Hello everybody, it's Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Cœur de citron meringué 🍋. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Cœur de citron meringué 🍋 is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It's appreciated by millions every day. Cœur de citron meringué 🍋 is something that I've loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Cœur de citron meringué 🍋, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cœur de citron meringué 🍋 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Cœur de citron meringué 🍋 using 15 ingredients and 5 steps. Here is how you can achieve it.

Revisite de la tarte aux citrons pour la saint Valentin 💕
#dessert

Ingredients and spices that need to be Get to make Cœur de citron meringué 🍋:

1. 250 gr galette bretonne
2. 100 gr beurre fondu
3. appareil citron
4. 100 gr beurre
5. 80 gr jus de citron
6. 3 oeufs
7. 130 gr sucre glace
8. 10 gr fécule de maïs
9. 2 feuilles de gélatine
10. Pas obligatoire mais bien
11. Pour une meilleure tenue
12. meringue
13. 125 gr sucre
14. 75 gr d'eau
15. 75 gr environ de blc d'œuf

Instructions to make to make Cœur de citron meringué 🍋

1. Mixer les galettes bretonne et mélanger avec le beurre fondu. Tapisser le fond d'un moule rectangulaire et réserver au frais.
2. Faire bouillir le jus de citron, blanchir les œufs et le sucre glace et mettre la fécule de maïs. Ajouter le jus de citron petit à petit et faire épaissir à la casserole, incorporer les feuilles de gélatine préalablement tremper ds l'eau froide pendant 10 mins. Finir avec le beurre coupé en petit morceaux et réserver au frais.
3. Une fois le mélange refroidi un peu, le mettre sur les galettes mixées et faire bien refroidir. Monter la meringue : faire bouillir l'eau avec le sucre jusqu'à 120 degrés, monter les blancs en neiges et incorporez le sirop en filet au fur et à mesure, battre jusqu'à obtenir "le bec d'oiseaux"
4. Coupé a l'emporte pièce cœur la tarte quand elle est bien fraiche et déposer avec la poche et une petite douille cannelée la meringue et la brûlée au chalumeau.
5. Déguster en assiette gourmande par exemple 😘😋

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