Lemon Lighting

A terrific lemony dessert. A combination of lemon curd, shortbread and italian meringue! I don't use her lemon curd, i use recipe #260160 and double it to save on fat. However for those who want the real thing used bye onia el-nawal, pastry chef, theo - new york city here is the full recipe including her curd. Very simple to make especially if you buy your lemon curd lol

Steps

For the curd: in a stainless steel bowl placed over a saucepan of simmering water , whisk together the eggs , sugar , and lemon juice until blended.

Cook , stirring constantly , until the mixture becomes thick.

This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps.

Cut the butter into small pieces and whisk into the mixture until the butter has melted.

Add the lemon zest and let cool.

The lemon curd will continue to thicken as it cools.

Cover immediately and refrigerate for up to a week.

For the shortbread: mix the flour , sugar , and salt in a bowl by hand.

Work in the butter until the whole mix is crumbly , lay out in a sheet tray , bake on 325 until golden brown.

Set aside to cool until assembly.

For the meringue: mix sugar and water in pot and boil.

In a kitchen aid bowl , whip the egg whites until they form a soft peak.

Pour in the syrup quickly.

Let this beat until whites have cooled.

Assembly: .

Ingredients

eggs, fresh lemon juice, lemon zest, granulated sugar, unsalted butter, all-purpose flour, sugar, salt, butter, water, egg whites, heavy cream, lemon