Preview

Jack-in-the-box type lemon pie with rosemary and pecan crumble, lemon powder and foam

In a small spice container, you will find a lemon cream, confit lemon sauce and a pecan and rosemary crumble. All this topped with a lemon foam and powder.

Ingredients

Recipe for 4 persons

Lemon curd

275 Gr
Sugar
40 Gr
Cornstarch
4 Unit(s)
Egg yolk
2 Unit(s)
Lemon zests
180 Ml
Lemon juice
310 Ml
Water
30 Ml
Butter

Rosemary and pecan crumble

225 Gr
Wheat flour
200 Gr
Sugar
200 Gr
Butter
100 Gr
Pecan
5 Sprig(s)
Rosemary

Confied lemons

3 Unit(s)
Lemon
750 Ml
Water
300 Gr
Sugar
300 Gr
Sugar
300 Gr
Sugar

Lemon foam

55 Ml
Water
20 Gr
Sugar
55 Ml
Lemon juice
1.75 Gr
Versawhip
0.50 Gr
Xanthan gum

Lemon powder

50 Gr
Lemon olive oil
25 Gr
Maltodextrin
Jack-in-the-box type lemon pie with rosemary and pecan crumble, lemon powder and foam

Preparation time: 40 min

  • Lemon curd

    In a small sauce pan, mix the cornstarch with the sugar and add the egg yolks and the lemon. Mix well. Add the water, the lemon juice and bring the preparation to a boil while whisking energetically for 30 seconds. Remove the pot from the stove and add the butter, mix with a whisk and wait for the cream to be homogeneous in consistency. Transfer the lemon curd to a container that will go in your fridge.

  • Pecan and rosemary crumble

    Place all ingredients in a bowl and add the butter cut into small cubes. Knead the dough between your fingers until it has a sandy texture. Spread the mixture on a baking sheet lined with parchment paper. Bake at 350°F for 15 minutes, stirring the mixture every 5 minutes to ensure even cooking. Cool on the counter.

  • Lemon foam

    Quarter the lemons and place them in a sauce pan. Add the water and the 1st shot of sugar. Bring to a boil and add the second quantity of sugar. Once it boils a 3rd time add the last shot of sugar and bring to a boil, lower the heat to simmer and cook for 20 minutes with a lid partially covering the sauce pan. Drain the lemons (keep the syrup) and place in the blender with a little bit of the syrup. Blend for 2 minutes until smooth and strain through a fine mesh sleeve to remove all the particles. Reserve the preparation in the fridge until it has cooled completely before serving.

  • Lemon foam

    In a small sauce pan, boil the water, lemon juice and sugar.Remove from the heat and add the versawhip and xanthane powders and whisk to dissolve completely.Pour the entire mixture in a bowl and whisk until it has completely cooled (in a kitchenaid mixer it will be much easier).Transfer the mixture to the fridge and add to your dish when you are ready to serve.

  • Lemon powder

    In bowl, pour the olive oil and lemon juice. Start whisking and add the maltrodextrin slowly to incorporate. The mix will slowly dry out and eventually will turn into a powder.If it's not dry enough, add more maltodextrin and keep whisking.

Official partners

While cooking the lemon curd, it's important to never stop whisking since it can curdle very quickly. The crumble cooks rapidly so make sure you mix it every 3-4 minutes while cooking. To ensure the lemons stay soft they need to be partially covered while cooking. Otherwise, they may harden. For optimal results, the lemon foam should be done 1 day ahead.

Class with similar recipe

Friday, November 8th18:00 to 21:00
Old Montreal
90$ / pers.
L'ATELIER DU CHEF

L'ATELIER DU CHEF

Let yourself be carried away with your chef and realize a delicious 3-course meal!

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