Dessert · Season 14

Gluten Free Choux Lemon Meringue

Name: Gluten Free Choux Lemon Meringue
Ingredients: 90g butter, softened; 100g caster sugar; 100g GF bread flour blend; 117ml water; 55g butter; pinch of salt; 67g GF bread flour blend; 100g whole egg, beaten; 9 egg yolks; 335g caster sugar; 4 1/2 tbsp lemon zest; 185ml lemon juice; 2 1/2 tsp gluten free flour; salt, to taste; 180g unsalted butter, chilled and thawed; 100g egg white; 150g caster sugar; 4-5 drops lemon juice; 400ml thickened cream, whipped to medium peaks

Melanie Persson

25 Apr 2022

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

Season

Ingredients

Craquelin

90gbutter, softened

100gcaster sugar

100gGF bread flour blend

Gluten Free Choux Pastry

117mlwater

55gbutter

pinch of salt

67gGF bread flour blend

100gwhole egg, beaten

Lemon Curd

9egg yolks

335gcaster sugar

4 1/2 tbsplemon zest

185mllemon juice

2 1/2 tspgluten free flour

salt, to taste

180gunsalted butter, chilled and thawed

Swiss Meringue

100gegg white

150gcaster sugar

4-5 dropslemon juice

To Serve

400mlthickened cream, whipped to medium peaks

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

ButterCaster SugarEggLemon ZestThickened CreamDessert

Recipe by Melanie Persson, Season 14. Originally published by Network 10 on 25 Apr 2022.

Original on 10 Play ↗