Lemon dessert bar


  • Custard
  • Macphie Lemon Sensation®
  • 350g water
  • 250g vegetable oil
  • 4 eggs
  • 4 egg yolks
  • 150g caster sugar
  • 200ml Lemon juice
  • 2 tbsp Lemon zest, finely grated
  • 150g unsalted butter
  • 500g Italian meringue


  1. Place Macphie Lemon Sensation® into a bowl with water & oil and mix on slow speed for 1 minute, scrape down the bowl. Mix for 6 minutes on medium speed.

  2. Pour mixture into a lined baking tray and spread to approx. 2cm high and bake at 180°C for 30 minutes.

  3. Once cool, trim the top and crusts and place inside a lined frame.

  4. Whisk the eggs, yolks, sugar, zest and lemon juice well in a bowl before adding to a pan.

  5. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is melted. Continue whisking steadily for several minutes until the mixture thickens to a custard consistency.

  6. Pass the lemon filling through a sieve straight onto your sponge base. Level if needed and place in fridge for 45 minutes to set.

  7. Pour the custard in to a pan and bring to the boil. Remove from the heat and add the bloomed gelatine.

  8. Allow to cool to approx. 30°C and then pour over the cake.

  9. Set in fridge for 2 hours.

  10. Remove from the mould and cover the top with Italian meringue and lightly torch.

  11. Slice and serve.

Products used