Lemon Meringue Financiers
My spin on a classic dessert, baked into a lovely afternoon treat!
Equipment
- 2 medium bowl heat proof
- 1 medium sauce pan
- 1 whisk
- 1 spatula
- 1 medium grater
- 1 pyrex jug
- 1 financier mould
- 1 stand mixer with whisk optional
- 1 Hand Whisk
- 1 Medium Doughnut Nozzle
- Piping bags
- 1 Stick Blender
- 1 St Honore Piping Nozzle or similar
Ingredients
For the Financiers
- 200 grams Unsalted butter
- 120 grams Ground almonds
- 230 grams Caster sugar
- 75 grams Plain flour
- 2 Zest of the Lemons
- 200 grams Egg whites
For the Lemon Curd
- 130 grams Lemon juice ( around 3-4 lemons)
- 60 grams Caster Sugar
- 80 grams Liquid glucose/Corn Syrup
- 10 grams Cornflour
- 30 grams Double Cream
- 2 Large Eggs
- 50 grams Unsalted Butter
For the Swiss Meringue
- 1 large Egg white
- 100 grams Caster sugar
Instructions
- To make the Lemon Curd, bring the glucose/corn syrup and lemon juice to the boil in a pan
- Mix the sugar and cornstarch together in a bowl, add the eggs and cream and whisk to combine
- Pour the hot lemon mixture onto the eggs stirring with a whisk and put it back in the pan
- Bring the mixture to the boil, constantly stirring then take off the heat and cool down for thirty minutes
- Add the butter and zest and emulsify with a stick blender, cover and chill
- Heat the oven to 210 fan
- To make the financiers, heat the butter in a pan to burre noisette stage, pour into a jug and leave to cool
- Combine the sugar, flour and the almonds in a bowl and add the zest of the lemons, then whisk in the egg whites
- Add the butter and slowly whisk into the dry ingredients
- Once combined put the batter in a piping bag/jug and evenly fill the moulds, bake for 5 mins, drop the temp to180 and bake for a further 10 minutes. Leave to cool in the moulds for 5minutes
- Put the lemon curd in a piping bag with a medium doughnut nozzle and gently fill the cakes. Put on a rack and leave to cool
- For the Swiss meringue whisk the egg and sugar together until white and foamy
- Sit on a bain marie and heat the eggs to 45-50 degrees
- Take off the heat and continue to whisk on high speed until cooled down
- Trim the top of the cakes to achieve a flat finish if needed, pipe on the meringue with a medium st honore nozzle or nozzle of your choice, blow torch, and more dots of lemon curd to finish
Notes
Make the Curd first, then it is chilled and ready to use, keep in the fridge in a jar.
Put the pyrex jug in the freezer for twenty minutes, this will help the butter cool down quicker