Lemon Charlotte Dessert (Print Version)

# Ingredients:

β†’ Base Layer

01 - 30-40 ladyfinger cookies
02 - 100-150ml lemon juice
03 - 50-100ml water
04 - 2 tablespoons of sugar

β†’ Lemon Cream/Mousse

05 - 3-4 lemons (juice and zest)
06 - 150g sugar
07 - 3-4 eggs
08 - 150-200g butter or heavy cream
09 - 3-4 gelatin sheets

β†’ Meringue Topping

10 - 3 egg whites
11 - 100-150g powdered sugar
12 - A tiny pinch of salt

# Instructions:

01 - In a bowl, combine lemon juice, water, and sugar. Quickly dip the ladyfinger cookies into the mix and line them along your mold.
02 - First, soften the gelatin sheets in cold water. Next, in a saucepan, mix eggs, sugar, lemon zest, and juice. Heat while stirring until the mixture thickens. Take off the heat and stir in the squeezed-out gelatin and butter. Pour this over the cookie base and refrigerate it for at least 4 hours.
03 - Whip the egg whites with a tiny pinch of salt until soft peaks form. Gradually add the powdered sugar and keep whipping until it’s glossy and stiff. Spread it over the unmolded dessert and lightly brown it with a blowtorch or under a broiler.

# Notes:

01 - If you want a lighter option, whip up some cream to make a citrus mousse.
02 - This dessert can be made the night before serving.
03 - For more flavor, try layering on some lemon curd before topping it with meringue.