Lemon Meringue French Toast

Ingredients

French Toast

• 2 brioche or challah
• 2 large eggs
• 80 ml milk
• 20 g sugar
• 1 tsp vanilla extract
• salt
• 10 g butter

Lemon Curd

• 3 egg yolks
• 80 g sugar
• lemon zest
• 100 ml fresh lemon juice
• 50 g butter

Italian Meringue

• 3 egg whites
• 150 g sugar
• 45 ml water

Instructions

1. For the lemon curd, zest 1 lemon and rub it into the sugar. Whisk in the egg yolks and lemon juice. Cook in a saucepan over low heat, whisking constantly, until it coats the back of a spoon. Remove from the heat and whisk in the butter until smooth. Cover and set aside.
2. For the French toast, whisk eggs, milk, sugar, vanilla and salt in a bowl. Soak the brioche slices for 30–60 seconds per side. Melt butter in a pan over medium heat. Fry the soaked brioche for 2–3 minutes per side until golden. Set aside.
3. For the Italian meringue, heat sugar and water in a small saucepan until it reaches 110°C. Start whisking the egg whites until soft peaks form. When the syrup reaches 118–120°C, slowly pour the hot syrup into the egg whites while whisking. Beat until thick, glossy and cooled.
4. Place the French toast on a plate. Pipe the meringue on top and torch until golden. Warm the lemon curd slightly and drizzle over the toast before serving.