Lemon Curd Dessert Recipe
Marcus Wareing's beautiful dessert is paired with tea meringues, granita and filo crisps
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Blender
- Saucepan
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Pitcher
- Ring mould
- Plastic wrap
- Tray
- Freezer
- Oven
- Pastry cutter
- Parchment paper
- Baking sheet
- Pastry brush
- Ice cream maker
- Piping bag
- Nozzle
- Airtight container
- Ice bath
- Kitchen torch
- Squeezy bottle
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Candy thermometer
- Spoon
- Plate
Ingredients
- 360g of lemon juice
- 6 lemons, zested
- 525g of caster sugar
- 6 eggs
- 90g of egg yolk
- 375g of butter, cold and diced
- 3 gelatine leaves, softened
- 1 pinch of salt
- 1 pack of filo pastry sheets
- butter, melted
- icing sugar, for dusting
- 3g of loose tea, English breakfast
- 200g of caster sugar
- 1/2 lime, zested
- 100g of egg white
- 21g of loose tea, English breakfast
- 750g of water
- 10g of lime zest
- 175g of caster sugar
- 2.5g of Super neutrose
- 35g of trimoline
- 8 lemons
- 250ml of sugar syrup
- 125ml of water
- crème fraîche
- 20g of caster sugar
- lemon thyme, chopped (optional)
