Lemon Meringue Pie And Parmesan Shortbread with Fennel & Sea Salt

Lemon Meringue Pie is a finger-licking dessert with a fresh lemon taste and creamy meringue topping. This dish is made of lemon custard filling, meringue filling and shortcrust pastry. Parmesan Shortbread with Fennel & Sea Salt is another delicious sweet dish made with flour, fennel powder, sea salt and rich parmesan cheese. A chef from Taj Krishna has shared these two recipes.

Lemon Meringue Pie

Ingredients                                Qty

For the sweet paste

Icing sugar                                 45 gm

Butter                                         95 gm

Flour                                         185 gm

Egg (whole)                                   1

For the lemon curd

Lemon juice                                125 gm

Sugar                                          150 gm

Egg (whole)                                 150 gm

Butter                                          190 gm

Gelatine                                        9 gm

For the Swiss meringue

Egg (white)                                      2

caster sugar                                125 gm

1.    For the sweet paste, cream icing sugar and butter until soft. Fold in the flour and add the whole egg. Mix until rolling consistency, and refrigerate for 30 minutes.
2.    Sheet in desired shape of tart moulds. Bake at 170°C for 12 minutes.
3.    For the lemon curd, bring the juice and sugar to a boil. Temper with egg and cook until a coating consistency is reached, stirring continuously. Add the softened butter and gelatine, set in tart shells and refrigerate.
4.    For the Swiss meringue, heat the egg white and caster sugar on a double boiler. Directly add to mixer, and whip the warm egg white and caster sugar mixture on full spread until stiff peaks are formed.
5.    Pipe the meringue onto the lemon pie, and blowtorch slightly until it turns golden-brown.

Parmesan Shortbread with Fennel & Sea Salt

Ingredients                               Qty

Salted butter                           150 gm

Caster sugar                            50 gm

Flour                                        225 gm

Parmesan cheese (grated)      10 gm

Fennel powder                         4 gm

1.    Cream the butter and caster sugar in a tabletop mixer until soft and creamy. Fold in the flour.
2.    Let rest for 30 minutes, then roll into sheets and cut into the desired shapes.
3.    Top with grated parmesan and sea salt. Bake at 180°C for 15 minutes.