Lemon!

Lemon!

By
From
Have You Eaten
Serves
12
Photographer
Billy Law

Lemon is one of the most versatile citrus fruits, and this dessert is designed to allow the flavour of this beautiful yellow fruit to speak for itself.

Lemon curd

Ingredients

Quantity Ingredient
2 eggs
2 egg yolks
150g caster sugar
2 lemons, zested and juiced
100g chilled unsalted butter, cut into 1 cm cubes

Meringue buttons

Quantity Ingredient
200g caster sugar
3 egg whites

Lemon sponge

Quantity Ingredient
225g self-raising ƒour
2 tablespoons cornflƒour
125g unsalted butter, soft…ened
1 lemon, zested
150g caster sugar
2 eggs, separated
170ml full-cream milk
1/2 lemon, juiced

Soft lemon meringue

Quantity Ingredient
60g caster sugar
1/2 lemon, juiced
30ml water
3 egg whites

Sweet sable crumbs

Quantity Ingredient
50g chilled unsalted butter, cut into 1 cm cubes
50g caster sugar
150g plain flour
pinch salt
coconut ice cream, to serve

Method

  1. To make the sable crumbs, preheat the oven to 180°C. Line a baking tray with baking paper. Put all the ingredients in a mixing bowl, then use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Spread the crumbs on the prepared baking tray and bake for 15 minutes, or until golden brown. Remove and allow to cool, then put the crumbs in a bowl. Using a hand-held stick blender, pulse a few times to break down the big clumps. Store in a plastic container for later use.
  2. To make the lemon curd, whisk the eggs, egg yolks and sugar in a saucepan until smooth. Whisk in the lemon zest and juice, then place the pan over low heat, stirring continuously until the mixture is thick enough to coat the back of a spatula. Add the butter, a few cubes at a time, whisking until the butter has melted before adding more. Strain into a squeeze bottle. Cool, then seal and store in the refrigerator for up to 2 weeks.
  3. To make the meringue buttons, preheat the oven to 100°C. Line a baking tray with baking paper. Put the sugar and egg whites in the bowl of an electric stand mixer. Place the bowl over a saucepan of simmering water over low heat. Do not let the water touch the base of the bowl. Whisk the mixture until it reaches 60°C on a sugar thermometer. Remove from the heat, then whisk the hot mixture using the electric mixer for 10 minutes until the meringue is stiff and glossy and has doubled in volume. Scrape the meringue into a piping bag with 1 cm round tip, and pipe about 20 meringue buttons about the size of a 50-cent coin onto the tray. Bake for 2½ hours, or until crispy and dry. Leave to cool in the oven, then store in an airtight container.
  4. To make the lemon sponge, preheat the oven to 180°C. Grease a 20 cm square cake tin and line it with baking paper. Sift the flour and cornflour together and set aside. Beat the butter, lemon zest and sugar using an electric mixer on high speed until pale and creamy. Turn the speed to low and gradually beat in the egg yolks, one at a time, then add the milk, lemon juice and sifted flour, beating until just combined, taking care that you don’t overwork the mixture.
  5. In a clean bowl, whisk the egg whites until soft peaks form, then, in 3 batches, gently fold the meringue into the cake mixture. Pour into the cake tin and bake for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven, cool a little in the tin, then transfer to a wire rack to cool completely.
  6. To make the soft lemon meringue, put the sugar, lemon juice and water in a saucepan over medium–high heat and bring to the boil without stirring. When the sugar syrup reaches 110°C, whisk the egg whites in an electric stand mixer on medium–high speed until soft peaks form. Once the sugar syrup reaches 115°C , remove the pan from the heat. Slow down the speed of the mixer, then pour the hot syrup in a steady stream down the side of the bowl, letting it slowly drip into the meringue. Don’t let any syrup catch on the whisk, or it will crystallise and you will have to start again. Turn the speed back to medium–high and whisk the meringue for about 10 minutes until it has doubled in volume and is stiff and glossy. Scrape the meringue into a piping bag with a 1 cm round tip.
  7. To serve, pipe a big dollop of the lemon meringue on the plate and drag to the edge in one swift motion. Use a kitchen blowtorch to lightly brown the meringue. Cut the lemon sponge into a 3 × 10 cm rectangle and place on top of the meringue. Pipe a few dollops of lemon curd on the plate. Add a heaped teaspoon of sable crumbs next to the sponge, and place a quenelle of coconut ice cream on top. Sprinkle with extra crumbs all over and garnish with a few meringue buttons.
Tags:
Have
You
Eaten
Billy
Law
Table
for
Two
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