Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en fr.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : fr (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "79b0b69dbfe94f27b0e8e57344aec329",
    "updated": "2025-05-10T12:24:35.726Z",
    "title": "Mini Lemon Meringue Pies",
    "subtitle": null,
    "description": "Lemon meringue pie is a refreshingly tangy dessert to make. This recipe presents individual Mini Lemon Meringue Pies featuring homemade sweet shortcrust pastry, a smooth and tart lemon curd filling, and a light Italian meringue—three distinct textures that come together beautifully.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "plain flour, plus extra for dusting",
          "icing sugar",
          "chilled unsalted butter, cubed, plus extra for greasing",
          "egg yolks",
          "cold water"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "lemons zest",
          "lemon juice",
          "unsalted butter, at room temperature",
          "caster sugar",
          "eggs",
          "egg yolks"
        ]
      },
      {
        "section": "Topping",
        "ingredients": [
          "white granulated sugar",
          "water",
          "egg whites"
        ]
      }
    ],
    "instructions": [
      "Grease and dust with flour the insides of eight individual 10cm loose-bottomed tart tins.",
      "In a large bowl, sift together the flour and icing sugar, then add the butter, egg yolks, and cold water.",
      "Rub the ingredients together with your fingertips until the mixture resembles breadcrumbs.",
      "Bring the mixture together with your hands and knead lightly in the bowl until smooth.",
      "Turn the pastry out onto a lightly floured surface and roll it out to a thickness of 3mm.",
      "Cut out eight circles of pastry slightly larger than the tart tins and press each circle into the bottom and sides of the tins, trimming any excess pastry.",
      "Chill the pastry in the fridge for 30 minutes.",
      "Meanwhile, preheat the oven to 200°C/180°C fan.",
      "Place a circle of parchment paper over each pastry case and fill them with baking beans or rice.",
      "Bake the pastry cases 'blind' for 15 minutes.",
      "Remove the parchment paper and baking beans, then bake for an additional 10 minutes or until the pastry is fully cooked and golden brown.",
      "Allow the cases to cool in the tins.",
      "In a large pan, combine the lemon zest, lemon juice, butter, and sugar, heating and stirring until the mixture is smooth and the sugar has dissolved.",
      "In a separate bowl, beat the eggs and egg yolks together, then add this to the pan.",
      "Cook the mixture over heat for 7-8 minutes until it thickens.",
      "Spoon 1-2 tablespoons of the lemon filling into each pastry case.",
      "In a heavy-based pan, combine the sugar and water and bring to a boil, stirring occasionally with a wooden spoon.",
      "Once boiling, monitor the temperature with a sugar thermometer until it reaches 120°C (firm ball stage).",
      "If sugar splashes on the sides of the pan during boiling, brush the sides with a pastry brush dipped in cold water to prevent crystallization.",
      "Meanwhile, in a clean bowl, whisk the egg whites until they start to form stiff peaks.",
      "Slowly pour the hot sugar syrup onto the egg whites at the edge of the bowl while continuously whisking, being careful to keep the egg whites smooth.",
      "After all the syrup is added, whisk at high speed for 5-7 minutes until the meringue is smooth and has cooled.",
      "Transfer the meringue to a piping bag fitted with your choice of nozzle and pipe it onto each lemon tart.",
      "If available, carefully use a kitchen blowtorch to toast the edges of each meringue.",
      "Alternatively, place the meringues under the oven grill to lightly brown the tops.",
      "Chill the lemon meringue pies for 1 hour.",
      "Remove the pies from the tins and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Using store-bought pastry is perfectly acceptable if preferred. A sugar thermometer is helpful when making the Italian meringue."
  }
]