Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Lemon and meringue cake
You can enjoy the lemon and meringue cake at breakfast or serves it as dessert at lunch.
Ingredients
Short crust pastry
7 eggs
2/3 cup of sugar for the merengue preparation
1/4 teaspoon of coarse salt
1 cup of sugar for the lemon curd
A spoonful of finely grated lemon skin
2/3 cup of fresh lemon juice 1 cup of cold water
1/4 cup of corn starch
1/4 teaspoon of coarse salt
140 g of unsalted butter, cut to pieces
Preheat the oven at 180°C. Prepare the short crust pastry using the same recipe as for tarte tatin and roll it out on a 22 cm baking pan. Put some beans or some weights to avoid pastry inflating while baking and bake in the oven for about 45 minutes, until the crust gets golden. Remove the weights and lets the pastry cooling. Prepare the lemon curd: Put sugar, lemon skin and egg yolks in a middle size saucepan and mix them. Add a cup of cold water and starch. Keep whisking and add lemon juice and salt. Add butter in the pan and cook at medium-high heat, until the butter melts, to get a quite dense mixture. Do no dot boil it. Remove from the fire and keep whisking. Pour the mixture directly on the cooled crust and let it cool in the fridge for at least 3 hours. Preheat the oven at 180°C. Put egg yolks, sugar and salts in a large bowl and mix them. Use an electric whisk and keep whisking until you get an almost solid mixture. Add the meringue on the cake and cook, for 8 to 10 minutes until the meringue gets golden.
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