This is a deconstructed Lemon Meringue Pie. Personally, I am a fan of deconstructions, as they make it’s
easy to be creative and think outside the box. I called this leMOMA: A
Modern Lemon Meringue Pie. Obviously, It’s a play on the MOMA (museum of
modern art - NYC). This dessert is very abstract and inspired by the
Tim Burton exhibit I saw at MOMA couple of years ago.
The flavor components consist of the following:
Production
Lemon Mousse
Ingredients:1.5 oz egg yolks;1.5 oz sugar; 1 oz water; 1 oz lemon zest; 3 oz lemon juice; 11 oz of cream
Process: Whip egg yolks and heat sugar lemon zest and lemon juice to 245F, then add it to whipping egg yolks. Whip the cream and fold in to the mixture.
Candied Lemon Shell & Zest
Ingredients: Lemons, simple syrup
Process: Cut out the bottom of a lemon, then cut the top on the bias and hollow out. Zest a second lemon in large rectangular shapes. Soak in simple syrup overnight.
Butter Tea Cookie
Ingredients: 12oz butter; 6oz sugar; 3oz confectioners sugar; 4.5oz eggs; 1 tsp vanilla; 18 oz cake flour
Process: cream the butter and the sugar; add the eggs and vanilla then add the cake flour. Once the dough has formed, pie out crazy (but skinny) shapes.
Limoncello Reduction & Limoncello Reduction Sugar
Ingredients: Limoncello
Process: For the sugar, reduce limoncello until all the liquid is evaporated. Remove from pan immediately and break into small pieces.
For the reduction, reduce limoncello over low heat for 15 min until a syrup has formed.
Italian meringue
Ingredients: 2oz water; 8oz sugar; 4oz egg whites
Process: Heat sugar to softball stage and immediately add it to whipping egg whites. Once the meringue has cooled, it's ready for use.
Plating
Streak the reduction across the plate. Dip the top of the lemon in crystal sugar, then place at the start of the streak. Fill shell with mousse. Pipe small dollops of meringue on the butter tea cookie and through out the plate, then tortch until golden brown. Place the cookie inside the mousse and the reduction sugar across the reduction. Add the candied zest to the corner of the plate.
The flavor components consist of the following:
- Lemon Mousse
- Candied lemon shell
- Butter tea cookie
- Italian meringue
- Candied lemon zest
- Limoncello reduction
- Limoncello reduction sugar
Production
Lemon Mousse
Ingredients:1.5 oz egg yolks;1.5 oz sugar; 1 oz water; 1 oz lemon zest; 3 oz lemon juice; 11 oz of cream
Process: Whip egg yolks and heat sugar lemon zest and lemon juice to 245F, then add it to whipping egg yolks. Whip the cream and fold in to the mixture.
Candied Lemon Shell & Zest
Ingredients: Lemons, simple syrup
Process: Cut out the bottom of a lemon, then cut the top on the bias and hollow out. Zest a second lemon in large rectangular shapes. Soak in simple syrup overnight.
Butter Tea Cookie
Ingredients: 12oz butter; 6oz sugar; 3oz confectioners sugar; 4.5oz eggs; 1 tsp vanilla; 18 oz cake flour
Process: cream the butter and the sugar; add the eggs and vanilla then add the cake flour. Once the dough has formed, pie out crazy (but skinny) shapes.
Limoncello Reduction & Limoncello Reduction Sugar
Ingredients: Limoncello
Process: For the sugar, reduce limoncello until all the liquid is evaporated. Remove from pan immediately and break into small pieces.
For the reduction, reduce limoncello over low heat for 15 min until a syrup has formed.
Italian meringue
Ingredients: 2oz water; 8oz sugar; 4oz egg whites
Process: Heat sugar to softball stage and immediately add it to whipping egg whites. Once the meringue has cooled, it's ready for use.
Plating
Streak the reduction across the plate. Dip the top of the lemon in crystal sugar, then place at the start of the streak. Fill shell with mousse. Pipe small dollops of meringue on the butter tea cookie and through out the plate, then tortch until golden brown. Place the cookie inside the mousse and the reduction sugar across the reduction. Add the candied zest to the corner of the plate.
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