New year's eve is approaching and you might have a party to host. This dessert is a show stopper. It is beautiful and perfect for lemon lovers. You do have a few steps to follow BUT it is easy to make if you follow directions. Hope you enjoy!For more ideas on cake decorating Subscribe to my YouTube channel for FREE by simply following the link below.https://www.youtube.com/user/Lilianadasilva1
1 egg yolk
1 cup granulated sugar
1/2 cup fresh lemon juice
6 tbsp. unsalted butter
3 graham crackers
1 tbsp. granulated sugar
1 1/2 tbsp. unsalted butter
4 egg whites
1 cup granulated sugar
1 pinch cream of tartar
1 tbsp. vanilla extract
Combine eggs, egg yolk, lemon juice and granulated sugar in the top of a double boiler. (I don't have a double boiler, so I simply boil water in a medium pot and use a smaller metal mixing bowl over it.
Using a whisk, constantly stir until the mixture becomes thick and a light color for about 10-12 minutes.(almost like pudding) *make sure to constantly whisk or else you will end up with scramble eggs*Step 3
Pour the mixture through a strainer to remove all the lumps. Add the butter and whisk until all is combined.
Cover the curd with plastic wrap and refrigerate for at least 3 hours. (make sure to cover it or else a skin will form.)
Using a food processor, mix cookies, butter and sugar until all combine. Spoon the crumbs into the bottom of the shot glass
Bring a medium saucepan of water to a simmer. Place the egg whites in a medium size metal bowl. Hold bowl over simmering water. ( I use the same bowl as my mixing bowl) Whisk your eggs until it is hot to the touch. (***very important to heat your egg whites to make sure you are killing bacteria from the eggs***)
Then, using an electric mixer, whisk the egg whites on medium speed. When your eggs are staring to thicken, gradually add the sugar. Continu whisking for about 5-8 minutes add the cream of tartar and your vanilla extract beat until stiff peaks form.
Transfert your curd in a piping bag and pipe on top of the crumbs.
Transfert your meringue in a piping bag and pipe on top of your curd.
Pipe another layer of lemon curd and finish with your meringue.
Lightly toast the surface of the meringue using a kitchen torch.