Danielle Dixon

Lemon Meringue Bombe

Ingredients

Sponge

6 eggs separated

200g sugar

150g flour

Short Bread

250g Plain Flour

125g Butter

1 Tsp Icing Sugar

1 Whole Egg

Lemon Curd

2 Lemon Zested and Juiced

5 Egg yolks ( reserve whites)

200 g butter

200g sugar

Vanilla Semifreddo

4 Eggs Separated

250 ml Cream – Whipped
2 Tblspn Vanilla Extract

200g Sugar

Swiss Meringue

5 Egg Whites

200g Caster Sugar

100 ml Water

METHOD

To make Sponge:

1. Pre heat oven to 160’c
2. Beat egg whites to soft peaks incorporating half the sugar
3. Beat egg yolks with remaining sugar til pale, creamy and doubled in volume
4. Fold thru sifted flour in three batches
5. Place into a greased and lined baking tray, cook for 12 minutes
6. Remove from oven and cool

To make Shortbread:

1. Preheat oven to 160’c
2. Rub together butter, icing sugar and flour until it resembles
   fine bread crumbs
3. Beat egg and gently incorporate until mixture just starts to come together. Iced water can be added if needed
4. Gently push into a ball and rest for 20min
5. Once rested roll into a sheet 2mm thick and cut 8cm diameter
   circles.
6. Place circles onto baking paper on a baking tray, place sheet
   of baking paper on top and weight with another baking sheet
7. Bake for 10 min, remove top baking tray and bake for another 5
   min
8. Remove from oven and cool.

To make Lemon Curd:

1. Over a double boiler place butter, sugar, lemon juice and zest
   in bowl. Stir over heat until butter is melted and sugar dissolved
2. Remove butter mix from heat and while whisking, add whisked egg
   yolks
3. Whisk until combined, place back over heat and stir with
   spatula until thickened
4. Cover with a cartouche and refrigerate

To make Semifreddo:

1. Whisk egg whites with half the sugar until soft peaks are
   formed.
2. Whisk egg yolks with remaining sugar and vanilla extract until pale and doubled in volume
3. Whip cream to stiff peaks
4. Gently fold cream into egg yolks and then fold that mixture through egg whites.
5. Once all ingredients are folded through, place into a slice tin lined with cling film.
6. Place dollops of lemon curd randomly into semi-freddo mix and swirl through with a knife.
7. Place in freezer for 6 hours or overnight

To Make Swiss Meringue:

1. Make sugar syrup and bring to soft ball stage.
2. Whip egg whites until stiff peaks form and gradually add sugar syrup while still whipping
3. After syrup is completely added, continue to whip for 10 min

To Assemble: