Lemon Meringue Beehives
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
46
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (cold)1 cup
Flour1 tsp
Salt1 cup
Creme Fraiche1
Egg Yolk3
Eggs1 cup
SugarDirections:
1
Special equipment: A large cookie sheet, well greased, or lined with parchment paper A 2-inch cookie cutter A small ice cream scoop, about 1 1/2 inches across A pastry bag fitted with a small plain tip (1/4-inch or less) A kitchen torch** Pastry Bases: Mix the butter, flour, and salt until sandy in a mixer fitted with a paddle attachment
2
In a separate bowl, blend the yolk and creme fraiche
3
Add to the flour mixture and mix until barely combined
4
Form into a disk, wrap, and refrigerate at least 2 hours or up to 3 days
5
Lemon Curd: Bring 2 inches of water to a simmer in a saucepan
6
Whip the eggs and sugar until light and fluffy in a mixer fitted with a whisk attachment
7
Add the lemon zest and juice and place the bowl over the simmering water (without letting the bowl touch the water; pour some out if needed)
8
Cook until thickened, whisking occasionally, about 20 minutes
9
Remove from the heat and whisk in the butter
10
Let cool to room temperature, cover, and freeze overnight or up to 3 days
11
Heat the oven to 375 degrees F
12
Flour a work surface and roll out the dough to 1/8-inch thick
13
Prick all over with a fork then cut out 2-inch rounds
14
Transfer to the cookie sheet
15
Bake until light golden brown, 10 to 15 minutes and let cool
16
(The whole recipe can be made up to this point up to 3 days in advance
17
) Up to 6 hours before serving, assemble the dessert
18
Arrange the pastry rounds in a pan that will fit in your freezer (use two, if needed)
19
Use a small ice cream scoop to place a ball or scoop of frozen lemon curd (it won't be frozen solid) onto each round
20
Place back in the freezer while you make the meringue
21
Meringue: Whip the egg whites until foamy, then add the sugar and continue whipping until stiff and glossy
22
Transfer to your pastry bag
23
Pipe meringue around the base of each pastry round, spiraling around and up the lemon curd ball and gradually enclosing the top to create a beehive
24
Fire up your kitchen torch and brown until lightly browned all over
25
Return to the freezer until ready to serve, up to 4 hours