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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1.Pre-heat oven to 325 degrees. | 2. 2.In a metal bowl whip the egg whites on high until this are stiff and form peaks. | 3. 3.Add the cornstarch, one tablespoon at a time. | 4. 4.Slowly add the 2 tbs of sugar and continue to whip. | 5. 5.Place the peaks in a greased bundt pan and bake for approximately 25 minutes or until the peaks are lightly brown. | 6. 6.Meanwhile, prepare the topping by boiling the water, 6 tsps sugar and butter until the thick and gooey. | 7. 7.Remove from the heat and add the egg yolks. | 8. 8.Add the Lemon juice at the end and mix until smooth. | 9. 9.Bring to a boil. Add a little water if mixture becomes too thick. | 10. 10.Remove the Meringue from the oven, let cool and invert onto a large round plate, with sides. | 11. 11.Top with the sweet caramel (lemony) mixture and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	8		seperated	572.0	2.88	50.24	38.04
sugar	8	tablespoons		440.496	110.1792	0.0	0.0
water	8	tablespoons		0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
lemon	1/2			0.6404	0.2058	0.0243	0.0066
cornstarch	4	tablespoons		121.92	29.2064	0.0832	0.016

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.