Frozen Lemon Meringue

Début de l'été 2014
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food and drink

BY: Joanne Yolles

For a light and refreshing alternative to lemon meringue pie, all the components for this dessert can be made and partially assembled before serving time. Scoops of sherbet can be formed and held in the freezer; the shortbread cookies and lemon curd can both be made days ahead. Even the meringue can be prepared in advance and re-whipped just before serving. All that’s left to do is the last-minute browning of the meringue. If you don’t have an ice cream machine for the lemon sherbet, a good, store-bought lemon ice cream or sorbet would be just as tasty.

LEMON SHERBET
1½ cups (375 mL) sugar
1½ cups (375 mL) water
Grated rind of 1 lemon
¾ cup (175 mL) lemon juice
¼ cup (60 mL) lime juice
¾ cup (175 mL) milk

SHORTBREAD
¾ cup (175 mL) unsalted butter,room temperature
¼ cup (60 mL) icing sugar
1 tsp (5 mL) vanilla extract
1⅓ cup (330 mL) all-purpose flour
¼ cup (60 mL) potato starch

LEMON CURD
1 egg
1 yolk
⅓ cup (80 mL) sugar
¼ cup (60 mL) lemon juice
Grated rind of 1 lemon
2 tbsp (30 mL) unsalted butter

ITALIAN MERINGUE
¾ cup (175 mL) sugar
6 tbsp (90 mL) water
3 egg whites
Pinch of cream of tartar

Fresh fruit for garnish

1 For the sherbet, combine the sugar, water and lemon rind in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes.Cool the syrup to room temperature, then strain.

2 Whisk together the syrup, lemon juice, lime juice and milk, and refrigerate until cold.

3 Place the mixture in an ice cream machine and freeze according to the manufacturer’s instructions. The sherbet is best within 1 to 2 days of preparation.

4 For the shortbread, cream butter and sugar together in an electric mixer using the paddle attachment. Continue beating until the mixture is smooth and light. Add the vanilla and mix to combine. Sift the flour and potato starch together and on low speed; add to the butter mixture. Continue mixing just until the dough comes together. Shape the dough into a flat disc, wrap in plastic wrap and chill until firm, about 1 hour.

5 Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

6 Roll out the chilled dough to ¼-inch (5‑mm) thickness. Using a 2½-inch (6-cm) round cookie cutter, cut out rounds and place about 1 inch (2.5 cm) apart on the parchment-lined baking sheet. Dough scraps may be gathered together and rolled up to 2 more times. Put 1 or 2 fork holes in each cookie to prevent them from puffing up during baking.

7 Bake for 12 to 15 minutes or just until dry and slightly golden around the edges. Cool on a wire rack.

8 For the lemon curd, whisk together the egg, yolk, sugar, lemon juice and rind in a small stainless steel bowl. Place the bowl over a pot of boiling water making sure the bottom of the bowl does not touch the water. Whisk until the mixture thickens. Remove from heat and whisk in the butter. Strain into a clean bowl, cover the surface directly with plastic wrap and chill completely. (The lemon curd is best within 1 to 2 days of preparation.)

9 For the Italian meringue, place the sugar in a small saucepan. Add the water on top, making sure no sugar crystals are clinging along the inside of the pot. Cover the pot with a lid and place over high heat. As soon as the sugar is completely dissolved and is boiling, remove the lid. Continue boiling the sugar.

10 Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. On medium speed whip the egg whites and cream of tartar to soft peaks.

11 Once the syrup reaches 245°F (118°C), gradually pour it into the egg whites. (Try to pour the syrup between the sides of the bowl and the whisk). Once all the syrup has been added, increase the speed to high and continue whipping the egg whites until they are stiff and no longer warm to the touch. (The meringue is best right when it’s made but can be prepared up to 2 hours ahead and kept covered in the refrigerator. Just before serving,re-whip on high speed for 5 minutes.)

12 Using 2 oval spoons, form egg-shaped meringues and place on serving plates. Alternatively, fit a piping bag with a star tip and pipe meringue onto each plate. Using a kitchen blowtorch, lightly brown the meringue. Spread about 1 tbsp (15 mL) of lemon curd onto each shortbread round, then top with a scoop of lemon sherbet. Place next to the meringue and garnish plate with fresh berries.

Serves 10 to 12