Here’s a more sophisticated version – the deconstructed lemon meringue pie. Lemon curd, crumble and topped with meringue.
I recently finished reading the book Shantaram. While it was a bit slow at first, by the middle of the book I was obsessed. I can’t even explain it, but I am in love with this book. Maybe I haven’t done enough soul searching reading but this was the most philosophical book I have ever read without being overly pretentious in the process.
Have you read it? You really must. I highly highly highly recommend it. Yes it is super long, like 1000+ pages but by the time you get midway you’ll be wishing it was 3000 pages. Seriously. I have never been so happy to be reading such a long book. I never wanted it to end.
And as the book is about India I dream of going and seeing the India the main character describes. Like really, can’t wait to go there and be thrown into a whole new world of sights, smells, culture, etc.
For the last couple months my conversations with D have all started with lines from Shantaram. I just can’t help it. It’s that good. Though he must be getting annoyed it with by now.
So what’s Shantaram got to do with a deconstructed lemon meringue pie? Well you see I don’t like sweets, so I’ll take Shantaram for dessert, but for all the sugar lovers out there, I’ve got this incredible dessert for you.
Even better than just this dessert, is if you read the book Shantaram at the same time.
Savor each separately and digest in full.
And now a bit about the deconstructed lemon meringue pie. Many steps? Yes, but trust me all worth it. Once the finished deconstructed lemon meringue pie is ready and you dip your spoon into the glass taking in a little bit on the lemon curd, the crumble and the meringue, you’ll be wishing you made this sooner. The rich meringue blends perfect with the flaky crumble and slighty tart lemon curd. Not overwhelming sweet, but just rich enough to remind you this is indeed the way to celebrate the end of a meal.
Remember lemon meringue pie? Well how about one in the deconstructed form? Perfect for serving to a dinner party in single servings. Your guests will be impressed with this deconstructed lemon meringue pie
- Italian meringue :
- 5 ounces caster sugar super fine
- 3 ounces eggs white room temperature
- 1 ounce water
- Lemon Curd Filling:
- For the lemon syrup
- 2 ounces of fresh lemon juice
- zest of a large lemon
- 1 ounce of fine caster sugar
- The base of the cream
- 1 ounce of fine caster sugar
- 2 small eggs
- 2 ounces butter at room temperature cut into cubes.
- 2 ounces of cold butter
- 2 ounces of raw sugar
- 2 ounces almond meal
- 2 ounces of flour type 45
- 2 pinches of fleur de sel French Sea Salt
Italian Meringue :
Combine sugar and water in a small pan.
Cook syrup bringing it to a first temperature of 230 degrees F
Once the syrup reaches 230 degrees F start whisking the egg whites in a clean, grease-free bowl with electric mixer on medium speed.
At the same time continue heating the sugar syrup to a final temperature of 245degrees F
By now eggs whites should be a mousse like consistency.
Reduce mixer speed to low and continue beating the whites while pouring the syrup at 245 degrees F into the egg whites in a continuous steady stream.
Once the syrup has all been added increase the speed of the mixer to medium high and continue beating until meringue thickens and cools this should take around 5 minutes. Then set aside.
Lemon Curd Filling:
Heat the lemon juice, sugar and zest without coming to a boil.
In a bowl mix the eggs with the sugar until sugar is dissolved, then slowly add the hot lemon juice to the eggs.
Mix together and place mix back over heat, while never stopping to whisk, and bring to the boil. Once mix has thickened remove from heat then gently whisk in the cubed butter.
Mix together the dry ingredients with the paddle of the kitchen aid and add the cold butter in order to achieve a crumble type mix. This be done with your hands instead by pushing the cold butter and dry ingredients through the palm of your hands.
Place the crumbled mix onto a baking tray lined with parchment paper and bake at 300 degrees F for around 15 minutes or until light golden brown. Remove from over and set aside.
To assemble the deconstruct lemon meringue in a glass layer the lemon curd, followed by the crumble and then by the meringue.
Recipe from Cook’n With Class Cooking School