Description
Playful yuzu lemon meringue fries with a tender citrus interior and lightly crisp edges, served with a glossy toasted meringue dip. Bright, floral, and perfectly balanced between sweet and tangy.
Ingredients
Units
Scale
- Zest and juice of 2 fresh lemons, about 4 tablespoons juice
- 2 tablespoons yuzu juice
- 1 cup granulated sugar, about 200 grams
- 3 large eggs, separated
- 1/2 cup unsalted butter, about 115 grams, melted
- 1 1/2 cups all purpose flour, about 180 grams
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat the oven to 180 degrees Celsius and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together melted butter, egg yolks, 3/4 cup of the granulated sugar, lemon zest, lemon juice, and yuzu juice until smooth.
- In a separate bowl, combine all purpose flour, cornstarch, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined. Chill the dough for 20 minutes if soft.
- Shape the dough into fry like sticks and arrange evenly on the prepared baking sheet.
- Bake for 15 to 18 minutes until the edges are lightly golden. Allow to cool slightly.
- In a clean bowl, whip the egg whites with the remaining 1/4 cup granulated sugar until glossy stiff peaks form.
- Lightly toast the meringue with a kitchen torch if desired.
- Dust the fries with powdered sugar and serve warm with the toasted meringue dip.
Notes
- Chill the dough if it feels too soft to shape.
- Do not overbake to maintain a tender interior.
- Prepare the meringue just before serving for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
