Jack in a box type lemon pie with speculoos crumble, lemon powder and foam
In a small spice container, you wil find a lemon cream, confit lemon sauce. All this topped with a lemon foam and powder.
IngredientsRecipe for 4 persons
Rosemary and pecan crumle
Preparation time: 40.00 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.
- 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.
While cooking the lemon curd, it's important to never stop whisking since it can curdle very quickly. 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.