
Delicious and Homemade with smooth Lemon filling and fluffy Italian Meringue, made with fresh free range eggs its impossible to resist!
Prep Time: 30 mins | Cook Time: 25-30 mins
125g Lemon traybake
1 Scoop Raspberry sorbet
40g Fresh Raspberries
1g Micro Lemon Balm
15g Pistachio nuts
60g Italian meringue
25g Rose & raspberry sauce
Steps
Cut Lemon Traybake into Portions
Place Lemon Tart in the middle of the plate
Pipe the Italian Meringue onto the tart, using a blowtorch lightly colour the Meringue
Roughly Chop the Pistachios (some should be quite ground, with some remaining chuncky for presentation)
Mix Fresh Raspberries, Chopped Pistachios, Lemon Balm and Rose and Raspberry Sauce
Italian Meringue
100g Tap Water
375g Caster Sugar
250g Egg Whites
Lemon Tray Bake Shortbread Base
200g Unsalted Butter
100g Caster Suger
300g Plain Flour
Lemon Tray Bake Lemon Curd Topping
375g Caster Sugar
50g Plain Flour
5 Medium Free Range Eggs
225ml Lemon Juice
Zest of 5 Lemons (Optional)
Rose & raspberry sauce
125g Caster Suger
500g Fresh Raspberries
500g Rose Water
- Add 350g of caster sugar and the water to a pan, bring to the boil, then cook out to 121ºc
- Whisk the egg whites and remaining 25g of caster sugar until soft peak
- Pour the syrup over the egg white mix and whisk until the mix is cool
- Place the mixture into piping bags
- Store for no longer than 2 days
Italian Meringue
- Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
- Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
- Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top! Towards the end of baking, make the lemon mixture!
Lemon Tray Bake Shortbread Base
- Sift your flour into a large bowl, and add the sugar.
- Whisk the two together until combined!
- Add in your eggs, lemon juice and zest, and whisk until combined.
- Once the shortbread is baked, remove from the oven and pour the lemon mixture over the top.
- Return to the oven, and bake for 20-25 minutes, until the lemon mixture no longer wobbles!
- Leave to cool at room temperature for about 2 hours, and then put in the fridge for another 2 hours (or overnight) to firm up.
Lemon Tray Bake Lemon Curd Topping
- Bring the sugar, raspberries and rose water to the boil, then cook out for 8 minutes on a gentle simmer
- Remove the mixture from the heat and pour carefully into Vitamix, blend until smooth, then pass through chinois
- Cool down the mixture and then store in the fridge
Rose & Raspberry Sauce
