Frosted Lemons

Frosted Lemons Dessert 🍋 - Bruno Albouze - THE REAL DEAL

Frosted Lemons Dessert Recipe

Yields 12/16.
12 ea. lemons, preferably organic and plump, bottoms and tops removed (save tops). With a filet knife, carefully remove the flesh; squeeze out juice and save. Freeze empty lemons and tops.

Italian Meringue
1 cup (200g) sugar
1/3 cup (60g) water
3 Tbsp (50g) honey or trimoline*
4 ea. (120g) egg whites, room temp
1/2 tsp lemon juice or cream of tartare (meringue stabilizer).

0.7 cup (180g) lemon juice
1/2 cup poached or candied lemons, cubed or 3 lemon zest.

*Trimoline is an inverted sugar syrup paste. It is used to prevent crystallization, resists humidity, acts as an anti-oxidant, increases carmelization, improves texture, preserves aroma, flavor, and color. Mostly used by professionals.

Beat egg whites and lemon juice on medium speed. Meanwhile, cook sugar, honey and water to 250ºF/121ºC (cuisson au boulé). No need to get fully beaten egg whites before adding hot syrup. When egg whites have reached the foamy stage, pour syrup in thin stream – increase speed to high and beat meringue to firm peaks. Lower speed and continue beating until cool. Transfer in a large pastry bowl and freeze. Refrigerate mixing bowl (Do not clean).

Lemony Whipped Cream
1 cup (250g) heavy cream
0.7 cup (180g) lemon juice.

Beat heavy cream to medium peaks. Transfer into a pastry bowl and fold in lemon juice; set aside.
Fold lemon juice in the cold Italian meringue. Add candied lemon or zest and whipped cream. Fill up frozen empty lemons and freeze 3 hours or for up to 6 weeks. Zest some lime put tops back on and serve!

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