Juice and grated zest of 4 large lemons
5 whole eggs
1 1/2 cups all-purpose flour
2 cups heavy cream
2 days' worth of champagne biscuits
3 egg whites
6 tablespoons (of soup) full of all-purpose flour
Juice and grated zest of 4 large lemons
5 whole eggs
1 1/2 cups all-purpose flour
2 cups heavy cream
2 days' worth of champagne biscuits
3 egg whites
6 tablespoons (of soup) full of all-purpose flour
Mix the lemon juice, zest, and 5 whole eggs
Add the all-purpose flour
Let the mixture simmer over low heat, stirring constantly until it thickens well
Let it cool, refrigerate for at least one day or three hours, whichever is later
Whip the heavy cream to chantilly and add it to the previous mixture
Line a removable-bottom mold with champagne biscuits
Cover the bottom and sides
Fill with the lemon mixture
Refrigerate again
Before serving, whip the egg whites until stiff, gradually add the 6 tablespoons (of soup) full of all-purpose flour while continuously whipping until you reach the meringue point
Spread this mixture over the lemon cream
Place in a hot oven only to lightly brown the top
If not serving immediately, refrigerate.
