The little fresh ins Internet celebrity "Lemon Charlotte" is delicious and not greasy! The classic is evocative

Today, this is a very basic combination of Charlotte cake, finger biscuits + lemon cream, fresh fragrance, smooth taste, is a specialty item for entertaining friends! Compared with other berry-flavored Charlotte, it is so cost-effective, you don't need to pile up a lot of fruit, you don't need cheese to mix, and you can easily get it with a few lemons~

Ingredients

Fingerbiscuits

Eggs 110 g

Castersugar 60 g

Lowpowder 100 g

powderedsugar Lessthan

Lemonsyrup

Lemonjuice Halfa

Sugar 25 g

Lemoncream

Lemon 2

Eggs 110 g

Sugar 65 g

Gelatin 3 g

Whippingcream 100 g

Meringue

Eggwhite ~30 g

Water 20 g

Sugar 50 g

Cooking Instructions

1. Separate the egg yolk and egg white, beat the egg white. Add caster sugar to the egg white in 3 times and beat until it is hard and foamy, that is, there is an upright sharp hook.
2. Pour in two egg yolks, stir well with an egg pump, and change the spatula if you don't grasp the egg pump~
3. Sift in low powder, mix with a spatula, roll evenly, and put it into a piping bag.
4. Extrude on oiled paper, at the same time squeeze out a 6-inch round bottom, sprinkle with a layer of powdered sugar, and bake in a preheated oven to 180 degrees for 12-15 minutes.
5. Note: This recipe is a 6-inch cake, with a circumference of about 48cm and a width (height) of 6cm. The flower spout is round and has a diameter of 1 cm.

6. After baking, take it out and let it cool, and cut the uneven end flat.
6. After baking, take it out and let it cool, and cut the uneven end flat.
7. Enclose the long finger biscuits into the mold, cut off the 1cm periphery of the round cake at the bottom, and put it in for later use.
Lemon cream
1 or 2 large lemons squeeze out the juice and strain off the pulp.
2. Beat in two eggs and caster sugar and beat evenly.
3. Turn on low heat and stir constantly until thick, like the consistency of French soup, if you have a thermometer, measure it to about 82 degrees.
4. Add 3g soaking gelatin slices, stir and combine.
5. Beat the whipping cream to 7 and distribute it, then mix it with the lemon egg batter in 2 times, and the lemon cream is done.
Combination
1, half a lemon juice + 25g mix well, brush in the finger cake, you can also ignore this step.
2. Pour in lemon cream, smooth it and send it to the refrigerator for 4 hours to solidify.
Garnish - Italian meringue

1, beat the egg whites until wet foaming, then boil the sugar + water to 118 degrees, and immediately pour in the syrup while beating at high speed.
2. Beat until the hard foaming state with soft luster and delicate texture, and put it into a piping bag.
3. Take out the refrigerated cake and squeeze out a garland, here with a 7-tooth mouth.
4. Take a spray gun to burn the meringue, and it's done, if you don't have a spray gun, replace it with cream piping! Decorate with mint and burnt lemon slices, beautiful and classy!