Frozen Lemon Pie

Frozen Lemon Pie
Natural Base + Lemon Pie Topping
Makes 6 frozen yoghurts
Preparation time 30 minutes
Cooling time 30 minutes
Cooking time 1 hour 45 minutes
Ingredients
800 g (1 lb 12 oz) NATURAL FROZEN YOGHURT
Lemon Curd
185 ml (6 fl oz/¾ cup) LEMON JUICE
3 EGGS
1 TABLESPOON CORNFLOUR (CORNSTARCH)
200 ml (7 fl oz) AGAVE SYRUP
Meringues
2 EGG WHITES
140 g (5 oz/2/3 cup) SUGAR
Crumble
40 g (1½ oz) UNSALTED BUTTER,
AT ROOM TEMPERATURE
2 TABLESPOONS CASTER (SUPERFINE) SUGAR
35 g (1¼ oz/¼ cup) WHOLEMEAL (WHOLEWHEAT)
FLOUR
35 g (1¼ oz/1/3 cup) ALMOND MEAL
Equipment
2 PIPING (ICING) BAGS, 1 STAR NOZZLE
AND 1 SMALL PLAIN NOZZLE


Preparation
Place a piping bag and the star nozzle in the freezer for a few minutes so they are well chilled.
Lemon Curd
Bring the lemon juice to a bare simmer in a saucepan, then turn off the heat. Whisk the eggs with the cornflour and agave syrup in a bowl until the mixture is smooth. Pour into the saucepan and thicken over medium heat, stirring constantly with a wooden spoon. Allow to cool in the refrigerator for 30 minutes.
Meringues
Whisk the egg whites to ¬firm peaks with half the sugar. Add the remaining sugar and mix gently. Line a baking tray with baking paper. Using a tablespoon, place small mounds of meringue mixture on the tray, spaced far enough apart so they don’t stick together. Bake for 20 minutes at 120°C (235°F/Gas ½), then 1 hour at 100°C (200°F/Gas ½). Once the meringues have cooled, break them into pieces.
Crumble
Work the butter and sugar together with your ¬fingertips. Add the flour and almond meal, then work together to make a crumbly mixture. Refrigerate for 10 minutes, then spread the mixture on a baking tray and bake at 200°C (400°F/Gas 6) for 15 minutes.
Assembly
If the frozen yoghurt is in the freezer, take it out 10 minutes ahead of time. Fill the cold piping bag (star nozzle attached) with yoghurt. Pipe out the yoghurt soft -serve style and sprinkle with the broken meringue and the crumble. Pipe small balls of lemon curd onto the frozen yoghurt with the other piping bag (plain nozzle attached).
Serve immediately.
Marcel’s Tips
Replace the home-made meringues with store-bought mini meringues. You can keep the extra curd in an airtight container for 3–4 days in the refrigerator.

Frozen Lemon Pie
Natural Base + Lemon Pie Topping
Makes 6 frozen yoghurts
Preparation time 30 minutes
Cooling time 30 minutes
Cooking time 1 hour 45 minutes
Ingredients
800 g (1 lb 12 oz) NATURAL FROZEN YOGHURT
Lemon Curd
185 ml (6 fl oz/¾ cup) LEMON JUICE
3 EGGS
1 TABLESPOON CORNFLOUR (CORNSTARCH)
200 ml (7 fl oz) AGAVE SYRUP
Meringues
2 EGG WHITES
140 g (5 oz/2/3 cup) SUGAR
Crumble
40 g (1½ oz) UNSALTED BUTTER,
AT ROOM TEMPERATURE
2 TABLESPOONS CASTER (SUPERFINE) SUGAR
35 g (1¼ oz/¼ cup) WHOLEMEAL (WHOLEWHEAT)
FLOUR
35 g (1¼ oz/1/3 cup) ALMOND MEAL
Equipment
2 PIPING (ICING) BAGS, 1 STAR NOZZLE
AND 1 SMALL PLAIN NOZZLE

Preparation
Place a piping bag and the star nozzle in the freezer for a few minutes so they are well chilled.
Lemon Curd
Bring the lemon juice to a bare simmer in a saucepan, then turn off the heat. Whisk the eggs with the cornflour and agave syrup in a bowl until the mixture is smooth. Pour into the saucepan and thicken over medium heat, stirring constantly with a wooden spoon. Allow to cool in the refrigerator for 30 minutes.
Meringues
Whisk the egg whites to ¬firm peaks with half the sugar. Add the remaining sugar and mix gently. Line a baking tray with baking paper. Using a tablespoon, place small mounds of meringue mixture on the tray, spaced far enough apart so they don’t stick together. Bake for 20 minutes at 120°C (235°F/Gas ½), then 1 hour at 100°C (200°F/Gas ½). Once the meringues have cooled, break them into pieces.
Crumble
Work the butter and sugar together with your ¬fingertips. Add the flour and almond meal, then work together to make a crumbly mixture. Refrigerate for 10 minutes, then spread the mixture on a baking tray and bake at 200°C (400°F/Gas 6) for 15 minutes.
Assembly
If the frozen yoghurt is in the freezer, take it out 10 minutes ahead of time. Fill the cold piping bag (star nozzle attached) with yoghurt. Pipe out the yoghurt soft -serve style and sprinkle with the broken meringue and the crumble. Pipe small balls of lemon curd onto the frozen yoghurt with the other piping bag (plain nozzle attached).
Serve immediately.
Marcel’s Tips
Replace the home-made meringues with store-bought mini meringues. You can keep the extra curd in an airtight container for 3–4 days in the refrigerator.

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