Recipe Lemon dessert bar
Ingredients
- Macphie 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
Method
- 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.
- Pour mixture into a lined baking tray and spread to approx. 2cm high and bake at 180°C for 30 minutes.
- Once cool, trim the top and crusts and place inside a lined frame.
- Whisk the eggs, yolks, sugar, zest and lemon juice well in a bowl before adding to a pan.
- 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.
- Pass the lemon filling through a sieve straight onto your sponge base. Level if needed and place in fridge for 45 minutes to set.
- Pour the Macphie Custard in to a pan and bring to the boil. Remove from the heat and add the bloomed gelatine.
- Allow to cool to approx. 30°C and then pour over the cake.
- Set in fridge for 2 hours.
- Remove from the mould and cover the top with Italian meringue and lightly torch.
- Slice and serve.
