Lemon Meringue Tortellini

Ingredients

• 250 g flour
• 1 egg
• 2 tbsp milk
• 3 tbsp Lemon juice
• 125 g butter
• 2 small lemons
• 75 g fructose
• 250 g mascarpone
• 3 egg whites
• 120 g powdered sugar
• 2 lemons (grated zest)

Instructions

1. 1.

   Sift the flour onto a work surface, create a well in the center, and add the egg, milk, and lemon juice. Place butter in small flakes around the edge, then use a knife to chop all ingredients into crumbs and quickly knead with your hands into a smooth dough. Shape into a ball, wrap in foil, and refrigerate for 1 hour.

2. 2.

   Knead the dough briefly again, roll it out on a floured surface not too thin, line greased tortellini molds with the dough, pricking several times with a fork, then bake at 180°C for 15 minutes pre-baking.

3. 3.

   Squeeze the lemons and mix with fructose; let rest for 20 minutes before folding into mascarpone. Fill the pre-baked tortellini with the cream.

4. 4.

   Beat the egg whites very stiffly, gradually adding powdered sugar, then fold in grated lemon zest.

5. 5.

   Fill a piping bag fitted with a large tip with the meringue mixture, pipe onto the lemon cream, and bake for another ~10 minutes until browned.