meringue Base

4 äggvitor

2 cup granulated sugar

1 tablespoons cornstarch

1 tsp vinegar 12 %

lemon curd

3 lemons

as 4 cup granulated sugar

150 g butter

6 eggs

Water

Garnering

3 cup cream, whipped

fresh berries (jordgubbar, raspberries, blueberries)

mandel, flagad, roasted Mande

Do this

1. meringue Base
Preheat the oven to 140 grader. Beat egg whites to quite rigid foams.

1. Stir in the sugar and continue whisking until the mixture becomes glossy and can shape into peaks with whisk.
2. Add the corn flour and vinegar, stir well.
3. Scoop out the batter in a greased and floured baking sheet significantly in as smooth a circle as possible.
4. Grädda i cirka 1 timme och 15 minutes. Turn off the heat and let the cake bottom left in the oven at least a few hours or overnight. It is also possible to store it on another dry place.
5. Lemon curd
   Wash the lemons to lemoncurden carefully. Squeeze out the juice and grate the zest from two of them nicely.
6. Pour the sugar in a small stainless steel pot and add lemon rind.
7. Mix the juice from all the lemons with soft touched butter. Stir in lemon butter in the pan.
8. Beat the eggs lightly, pour them into the saucepan and stir, preferably with a wooden spoon.
9. Boil water in a large saucepan. Put the small pan in the simmering water (water bath).
10. . Let the cream to simmer on low heat until it thickens. Stir constantly! Place the cream aside and let cool.

Add the cake bottom of a barrel, wide on a layer lemon curd and then whipped cream.

Garnish with the fancy small berries. voila!