Summer Desserts

Summer heat makes one think of something fresh. I always think of lemony type desserts that need to be eaten cold.

One of my favorites, for lack of a better name, I call Frozen Lemon Dessert. (I should totally think up something better sounding like Lemon Heaven, or Lemony Paradise) Whatever the name it’s delicious.

frozenlemondessert

Frozen Lemon Dessert

Ingredients:

Crust

200gr. Ladyfingers

12 tablespoons melted butter

Filling

¾ cup sugar

zest of 3 lemons

3 eggs

5 yolks (refrigerate whites for the meringue)

1 cup lemon juice

150 gr. softened butter

200 gr crème fraiche

1 cup whipping cream

Meringue

5 whites at room temperature

½ cup sugar

Instructions:

Crust

In a food processor, blend the lady fingers until finely crushed. Pour in the melted butter and continue blending until fully mixed. Put the ‘dough’ in the pan, and pat it in place, on the bottom and up the sides. Place in the fridge to set.

Filling

In a heat proof bowl mix the sugar, eggs, yolks, zest and the lemon juice. Place over simmering water stiring constantly until the mixture thickens. Takes about 12 minutes or so.

Remove from heat and pour through a sieve into another bowl. Allow to cool for a few minutes. Meanwhile in a separate bowl, whisk the cream until stiff peaks form. Set aside. Using a spatula fold in butter, one chunk at a time into the lemon curd.

Add the crème fraiche and then fold in the whipped cream.

Pour filling into pie shell. Wrap pan in saran wrap and leave in the freezer over night.

Meringue

About 30 minutes before serving, pull out the pie. Place the egg whites in a bowl that was wiped down with lemon juice or white vinegar. Using the whisk attachment, which was also wiped down with vinegar, beat on high speed until fluffy. Add the sugar a little at a time beating constantly on high until stiff peaks form. Pipe or spread meringue on top of the pie. Put oven on 180°C, grill setting, and bake till the meringue is browned. Serve.

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