This painting was done for Rookie Painter September challenge.When I posted it, it gave me the idea of making a crème au citron with a meringue topping, it’s very fresh and light.
-eggs (2)
-sugar(4 soup spoons)
-flour(4 soup spoons)
-lemons(2)
Bon appétit!
 |
| oil on wood 5X8 |
These are the ingredients:
-milk(2 cups) -eggs (2)
-sugar(4 soup spoons)
-flour(4 soup spoons)
-lemons(2)
Bon appétit!
-Beat 2 egg yolks with sugar until light and pale to form a ruban.Add flour, pour gradually the boiling milk
over mixture.2-Put the pan on the stove, stirring constantly, until the formation of small bubbles and a light cream.
3-Add the juice of 2 lemons to the cream, put in 4 ramekins and leave to cool, then refrigerate for 2 hours.
4-Beat the egg whites until stiff, add sugar vanillé on meringue.Spread over the ramekins.Put 8mn oven to 200 ° c, then brown under the grill.
It may take a few cookie crumbs in the bottom, it will be crisp.
