Meringue Lemon Bar

Lemon mousse 44.8%: cream (cream, stabilizing agent: carrageenan), lemon juice and pulp 29.5%, sugar, whole milk, water, beef gelatine.

Lemon cream 37.6%: sugar, butter, egg white (contains stabilizing agents: guar gum, xanthan gum), lemon juice and pulp 15.3%, egg yolk, water, beef gelatine.

Syrup biscuit 9.5%: biscuit (whole egg, almond in powder, icing (contains potato starch), egg white, wheat flour (wheat flour, wheat gluten, bean flour), sugar, butter, egg white in powder (egg white, stabilizing agent: xanthan gum)), lemon syrup 15.1% (liquid sugar (sugar, water), lemon juice and pulp 15.3%, water).

Decoration 8.1%: meringues coated with cocoa butter (meringue granules (sugar, egg white, wheat starch), cocoa butter, sugar).

May contain traces of soya and other nuts.

Take the dessert out of packaging. Place on serving dish and thaw for about 3 hours in refrigerator. This dessert is best served chilled but not frozen.