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INGREDIENTS: For the lemon cream: 100 gr. egg 200 gr. sugar 75 gr. lemon juice Zest of 1 lemon 200 gr. butter, cut For the Italian meringue: 240 gr. sugar 120 gr. egg whites 80 ml. water 5 gr. cream of tartar Open sultana nozzle number 796 by Dekora Nozzle number 12 by Wilton Piping bags Gold leaf Edible flower You can make and freeze these two preparations if you are going to sell them. If you are going to freeze them, I advise you to paint the inside with melted white chocolate to protect the shortbread from the moisture of the cream. Always defrost in the refrigerator at least 4 hours before and keep refrigerated until ready to eat. Bon appétit and don't forget to subscribe so you don't miss any recipes, and please give this video lots of love as it would help me a lot. See you next Friday with more pastry recipes.