Lemon Meringue

A heavenly lemon posset with meringue inspired by the spirit of Madrid.

By @soulfoodmx

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 7.05 oz biscuit crushed
• 1.41 oz butter melted
• 2.5 cup heavy cream
• 7.05 oz sugar
• 0.25 tsp turmeric
• 3 whole lemon zest
• 1 tsp vanilla extract
• 3.5 oz lemon juice
• 5.64 oz egg whites
• 11.29 oz sugar

Instructions

1. Crush the biscuits (do not pulverize) and mix with melted butter. Place the biscuit mixture in glasses and put in the freezer until the posset mixture is ready.
2. In a saucepan, add heavy cream, sugar, turmeric, lemon zest, and vanilla extract. Heat over medium-low heat until it starts to simmer.
3. When the mixture begins to simmer, count 3 minutes while stirring, then remove from heat.
4. Immediately add lemon juice to the mixture and stir to combine.
5. Pour the mixture into the glasses over the biscuit base, cover with plastic wrap, and refrigerate for at least 3 hours or overnight.
6. For the meringue: Heat egg whites and sugar over a bain-marie, mixing until the sugar dissolves.
7. Transfer to a mixer and beat on medium speed until firm peaks form.
8. Decorate the possets with meringue and lightly torch for a golden finish.