Lemon meringue tart, financial biscuit and lemon basil jelly
This recipe is incredibly fresh and lemony !
- 4 pots of Marie Morin lemon meringue tart
- 1 bunch of basil
- 100g of water
- 150g of sugar
- 100g of icing sugar
- 40g of flour
- 50g of ground almonds
- 2 eggs white
- 100g of semi salted butter
- 1 lemon yellow
Step 1
Preheat your oven to 180°C.
Step 2
In a pan, bring the water and sugar to a boil, then add the basil and a few drops of lemon juice. Blend the mixture and chill in the fridge.
Step 3
Melt the butter until it turns golden-brown (until it stops boiling), and leave to cool.
Step 4
In a bowl, mix the ground almonds, flour and icing sugar. Collect the lemon zest and juice, and add them to the mixture along with the egg whites. Mix, then add the melted butter. Mix again and leave to cool.
Step 5
Pour the mixture into a financier cake tin and bake at 180°C for 17 minutes.
Step 6
Once cooked, add a few drops of lemon & basil jelly on the cakes using a cone made of baking paper.
Tip
Serve the financier cakes with the Marie Morin Corsican lemon meringue tarts.
