Lemon Lighting

From Sonia El-Nawal, Pastry Chef, Theo - New York City
Adapted by StarChefs

Yield: 6 servings

Lemon Curd:

  • 1 cup lemon juice
  • 1 cup sugar
  • 16 egg yolks
  • 1 1/4 unsalted butter, cold and cubed
  • Zest of one lemon

In a pot, mix lemon juice, sugar, yolks, and zest and cook until thick. Keep whisking, but not incorporating too much air. When it has thickened, take off fire and whisk in butter, transfer to a clean pot and refrigerate.

Short Bread:

  • 2 cups all-purpose flour.
  • 3/4 cup sugar.
  • Pinch of salt.
  • 1 pound unsweetened butter, soft.

Mix the flour, sugar, and salt in a bowl by hand. Work in the butter until the whole mix is crumbly, lay out in a sheet tray, bake on 325 until golden brown. Set aside to cool until assembly.

Italian Meringue:

  • 7 ounces sugar
  • 1 3/4 ounces water
  • 3 ounces egg whites

Mix sugar and water in pot and boil. In a kitchen aid bowl, whip the egg whites until they form a soft peak. Pour in the syrup quickly; let this beat until whites have cooled.

For assembly, whip a 1/2 cup of heavy cream, fold it into the curd. In a cup or Ramekin, layer shortbread first, then curd, then Lemon sections, then more curd. Ending with Italian Meringue, spoon it in and flatten the top with a spatula. Now burn the top with a blow torch. You can refrigerate this up to 3 hours before eating.