Recipe: Deconstructed Lemon Meringue

Add some zest to the party with this pretty plate
ByJasmine BandaliMonday , 07 September 2015
Recipe: Deconstructed Lemon Meringue
© ITP Images

SERVES 4

INGREDIENTS
FOR THE LEMON CURD

3 whole lemons
1½ cups sugar
110g butter (unsalted, room temperature)
4 large eggs
½ cup lemon juice
FOR THE LEMON BISCOTTI
3 cups flour
1 tsp salt
1 tsp baking powder
¼ tsp baking soda
140g butter (unsalted, room temperature)
1 1/3 cup sugar
2 tbsp lemon zest
3 tbsp lemon juice
2 large eggs
FOR THE MERINGUE
4 egg whites
2¼ cup sugar
1 tbsp passion fruit puree
1 tbsp raspberry purée
TO ASSEMBLE
8 pieces store-bought shortbread cookies, crumbled into small pieces
8 thin slices lemon
¼ cup simple syrup
½ tbsp lavender
1 tbsp micro mint

METHOD
1 Begin by preparing the lemon curd. Peel the skin off the lemon.  Make sure to remove all of the white pith.
2 Place the lemon skin and sugar in a food processor. Process until the lemon is finely chopped into the sugar.
3 Add the butter to the processor. Add the eggs one at a time until each is incorporated. Add the lemon juice.
4 Place the mixture into a saucepan and cook over a low heat stirring constantly until thick. Remove the pan from the heat, place the mixture in a bowl and refrigerate.
5 Next, make the lemon biscotti. Whisk the flour, salt, baking powder and baking soda together in a bowl.
6 In a separate bowl whip the butter, sugar and lemon zest. Add one egg at a time while whipping the mixture.
7 When all the eggs are combined, whip in the lemon juice and flour mixture.
8 Place the dough in the refrigerator to harden slightly.
9 Using wax paper, roll the dough into a log and then flatten to about 3cm high and place on a baking tray lined with parchment.
10   Bake in the oven at 180C for about 45 to 50 minutes until golden brown. Remove from the oven and allow to cool.
11 Once cool, use a serrated knife to slice cross ways as thinly as possible.
12 Lower the oven temperature to 150C and cook the sliced biscotti for about 10 to 15 minutes or until browned. Remove from the oven and allow to cool.
13  For the meringue, preheat the oven to 95C.
14 Whip the egg whites until fluffy using an electric hand mixer.
15 Add the sugar, a little at a time while whipping on medium speed. Stop mixing when the mixture becomes stiff and shiny.
16 Separate the mixture into four bowls. Fill two bowls with the passion fruit purée and the other two with raspberry purée.
17 Place the passion fruit, raspberry and one of the plain meringues in separate piping bags with a small round tip.
18 Pipe the meringue in a 2cm x 2cm drop on a baking tray.
19 Place in the oven and leave the oven door slightly ajar. Cook for 2 to 3 hours until the meringues are dry. Remove from the oven and set aside.
20 Make a simple syrup by adding ½ cup sugar with ½ cup water. Heat the mixture over a moderate heat until the sugar dissolves – don’t boil.
21 Allow the simple syrup to cool.
22 Cut the lemon into rounds as thinly as possible and dip into the simple syrup. Put in a food dehydrator or on a baking sheet with the oven on the lowest temperature and keep oven door propped open (not recommended if you have gas oven). It’s summer in Dubai, so maybe just leave it in the sun!
23 Assemble the plate as per the picture.

 

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