Huevo San Juan®

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Huevo San Juan®

Lemon Pancake with Italian Meringue

Name: Lemon Pancake with Italian Meringue
Prep time: 90 min
Cook time: 90 min
Yield: 8
Cuisine: Mexicana
Ingredients: 6 San Juan® Eggs; 3 cups flour; 1/2 teaspoons baking soda; 1/2 teaspoons salt; 2 sticks butter; 2 1/2 cups sugar; 1/4 cups lemon juice; 1 tablespoon lemon zest; 1 cup sour cream; 1 cup sugar; 1/3 cups Water; 5 San Juan® Egg Whites; 1 tablespoon lemon zest; to taste peppermint, to decorate

30 mins

Low

3.666667

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Huevo San Juan®

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This fluffy and delicious lemon pancake with Italian meringue will be the delirium of your guests, with its soft consistency will become the ideal cake to enjoy with a cup of coffee. You can not let it go!

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Ingredients

8 portions

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Preparation

Preheat the oven to 180 ° C.

In a bowl, hover flour, baking powder and salt. Reservation.

Beat the butter until it is soft, add the sugar, add the San Juan® eggs little by little.

Pour the juice and lemon zest into the flour mixture.

Add the sour cream and beat for 5 more minutes until integrating.

Pour the mixture into a previously greased and floured mold, bake for 1 hour. Let cool and reserve.

For the Italian meringue, in a pot over medium heat, heat the sugar with the water until you get a semi thick syrup, reserve.

Beat the San Juan® Egg Claras until they double in volume and have a firm consistency, add the lemon zest and the syrup little by little and continue beating until completely integrated.

With the help of a spoon add meringue and make waves.

A torch passes lightly over the meringue to obtain a golden color.