
KEEN YOUNG COOK WINNER: HARRIET MORGAN-BARSTOW
Lemon Meringue Slice
"The Lemon Meringue Slice is made up of four elements that are layered together. The layers are made up from top to bottom as follows: Sablé Biscuit, Lemon Pain De Génes, Lemon Curd, Meringue."
Ingredients
Ingredients for the Lemon Curd:
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2 sheets of Gelatine
200g of Lemon Juice
150g of Caster Sugar
5 Eggs
110g of butter (diced)
Ingredients for the Sablé Biscuit:
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50g of plain flour
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37g unsalted butter
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50g of golden caster sugar
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Zest of 1 lemon
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2 egg yolks
Ingredients for the Lemon Pain De Génes:
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2 Large Eggs
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120g of Almond Paste, warmed
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40g Butter
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10g Lemon Juice
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25g plain flour
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2g baking powder
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Zest from 2 lemons
Ingredients for the Meringue:
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125g of local Strawberries pureed
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4 Egg whites
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200g Caster Sugar
Method
Method for the Lemon Curd:
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Soak gelatine
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Add the Caster Sugar and Lemon Juice to a pan
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Put 2 whole eggs and 3 egg yolks in a bowl and mix together
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Bring the pan of Leon juice and sugar to the boil, then pour over the egg mixture whilst constantly stirring
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Put the mixture back in the pan (still stirring). Remove the pan from the heat when it reaches 90
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Add Gelatine and stir until dissolved. Sieve the mix into a bowl and then slowly add the butter. Leave to set in the fridge.
Method for the Sablé Biscuit:
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Pre heat oven to 200oC
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Mix all of the ingredients in a mixer until a dough is formed
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Rest in the fridge for 30 mins
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Roll out to 5mm thick and bake for 6 to 8 mins.
Method for the Lemon Pain De Génes:
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Whisk the eggs and Almond paste together in a bowl until light and fluffy
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Add some of the mixture into the butter, then add this along with the lemon juice back into the mixture
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Fold in lemon zest, baking powder and the flour
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Put mixture into a lined tin and then bake at 200c for 6 to 8 minutes.
Method for the Meringue:
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Put Egg whites and Strawberry Puree into a mixing bowl and whisk
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Add the sugar slowly and continue to whisk until the meringue forms.
Assembling the slice:
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The slice can be assembled either using a knife or a cutter
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Cut all the layers to the same size, layer on the Pain De Génes, followed by the Lemon Curd and then finally pipe the Meringue to form decorative peaks.
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Finish by searing the Meringue with a blow torch.