Yellow lemon curd with black sesame crumble and french meringue

You love lemons ? You love the intense fruity and lively feeling of lemons so much ?

This recipe is for you.

I tried different kind of recipes, and believe me, this one is the best.

As the well-known french pastry Chef Pierre Hermé explains in this article, combining the sugar with the lemon zests reveals all the citrus aromas.

There is no need to beat the preparation during long, long minutes. You just need to stir gently the ingredients together with a wooden spoon or better, an exoglas spoon, by using a bowl over - and not in - simmering water.

When using whole eggs, the texture is more jelly and the taste more eggy. By using half whole eggs and half egg yolks, the texture is softer, the colour more yellow and it does taste less like eggs. Finally strain the curd for a perfect texture.

Oh and the crumble ! I reached my goal with having a yummy and nice looking crumble. I'm so happy ! Try black sesam in the recipes you are used to cook with classic sesam seeds.

I would love to know if you’d like this recipe. Feel free to tell me in the comment section below, and if you liked it, please share the love with your friends and family!


[RECIPE] Yellow Lemon Curd with Black Sesame Crumble and French Meringue

A fruity and creamy lemon curd with a crispy crumble, topped with a sweet and silky french meringue

YIELD: 4 - 6 SERVINGS

TOTAL TIME: 60 MINUTES

INGREDIENTS:

For the crumble:

  • 75g (2.65oz) all-purpose flour
  • 75g (2.65oz) brown sugar
  • 75g (2.65oz) butter, softened and cut in medium cubes
  • 15g (2.65oz) black sesame seeds

For the french meringue

  • 60g (2.12oz) egg whites, about 2 medium egg whites, at room temperature
  • 90g (3.17oz) caster sugar (superfine)

For the lemon curd, with 2 bio lemons

  • 75g (2.65oz) granulated sugar
  • 1 tablespoon finely grated lemon zest (1 lemon)
  • 75 g (2.65oz) fresh lemon juice (2 lemons)
  • 1 medium egg
  • 1 medium egg yolk
  • 50g (1.760 butter, cut in small cubes


DIRECTIONS:

Preheat the oven to 200°C (400°F) for the crumble + meringue.

Prepare a bain-marie : bring a large pot with water to simmer.

For the crumble

  1. The crumble batter : in a medium bowl, combine the flour with the brown sugar. Stir in the cubes of softened butter. With your hands, rub the ingredients all together. Finaly, add the sesame seeds and combine slowly.
  2. Spread the crumble batter (1 cm or (∼3/8 inch) on a baking sheet, and bake at 200°C (400°F) for 15 minutes until light brown, mixing slowly the batter with a wooden spatula after 5 and 10 minutes to break the crust.
  3. Allow to cool + set your oven to 250°C (482°F) for the meringues.

For the french meringue

  1. With a stand mixer, whisk the egg whites at medium speed, while adding the half of the sugar.
  2. Add the rest of the sugar while whisking at high speed, until you can see well shaped soft peaks.
  3. Put the mixture in a pipping bag fitted with a star decorating tip #1M.
  4. Bake for 1 minute and 30 seconds at 250°C (482°F). 

For the lemon curd

  1. In a medium heatproof bowl (we call it "cul de poule" in french = hen's bottom in english:)))) add the sugar and the lemon zest and mix until you can smell a nice lemon fragrance. Add the lemon juice, the egg + egg yolk.
  2. Set the bowl over the pan of simmering water, and stir constantly with a wooden spoon, until thickened, about 10 minutes, or until thick enough to coat the back of a spoon. TIP : The bowl should be over the water, and not inside the water.
  3. Remove the bowl from the heat and stir in the butter, a few piece at a time, until fully incorporated. In a small bowl, strain the curd through a sieve to remove any zest or egg pieces. Put the mixture in a pipping bag fitted with a "Saint-Honoré" decorating tip and refrigerate until chilled.

Assemblage

Take a lovely white bowl and assemble the different elements as seen on the pictures.


Sexy Tip N°1

Combining the sugar with the lemon zests reveals all the citrus aromas.

SEXY TIP N°2

There is no need to beat the preparation during long, long minutes. You just need to stir gently the ingredients together with a wooden spoon or better, an exoglas spoon, by using a bowl over - and not in - simmering water.

SEXY TIP N°3

This is the perfect recipe to make ahead.

You can even freeze it. Use a glass jar, only glass, put some lemon curd inside, then some crumble and finally raw meringue. Freeze. The day you need it, simply let it unfreeze  into the oven during 2 minutes at 250°C (482°F).

Made with love ©Virginie Consort elleetgourmande.com