Reynold's Not So Typical Lemon Meringue

Reynold's Recipe for his Not so typical lemon meringue

Ingredients: Brown butter crumble base•    100g Almond meal •    100g Caster Sugar •    55g Plain flour •    100g Unsalted butter •    Pinch of salt

Lemon curd•    100g Lemon juice •    65g Unsalted butter •    100g Sugar •    4 Whole eggs •    1 Sheet Gelatine bloomed (Titanium strength)

Balsamic reduction gel •    150g Reduced balsamic vinegar •    100g Water •    50g Sugar •    2g Agar

Balsamic meringue •    100g Eggwhites •    200g Caster sugar •    2Tbsp Balsamic vinegar

Lemon jam  (can be substituted with store bought marmalade) •    50g Lemon rind •    1 Lemon segmented with juice •    150g Sugar •    100g Water •    2 tsp pectin

Garnish•    Icing sugar •    Freeze dried mandarin or fresh lime zest •    Micro-mint •    Edible violas


What you’ll need:•     Vegetable peeler •     Stand mixer (whisk attachment/paddle attachment) •     Disposable plastic piping bags •     Metal whisks •     Rubber spatula •     Baking tray •     Baking paper •     Small-medium saucepans •     Medium-large metal mixing bowls •     Ring moulds (10cm diameter •     Hand blender •     Citrus juicer •     Microplane •     Blowtorch •     Measuring spoons

Method: 1. To make the Brown butter crumble base- preheat oven to 170C - place all the dry ingredients together into a mixing bowl - Meanwhile place butter in a saucepan and cook over medium-high heat until the butter is browned. Once butter is browned, pour into dry ingredients. - Use a whisk to combine the mixture together. - Spread mixture out flat onto a baking tray lined with baking paper and bake for 15 minutes or until golden brown. - Set aside to cool - When cool place crumble base into your ring moulds (5-6cm diameter) and lightly press down until it is about 1-1.5cm thick. Place tray into freezer until you’re ready to assemble the dessert.

2. To make the Lemon curd - Combine lemon juice & butter in a small saucepan and bring mixture to a simmer. - Meanwhile, whisk eggs and sugar together until fluffy then pour in the hot lemon juice and butter mixture while stirring. - Over a bain-marie cook the curd mix until thickened, then add in gelatine and mix until dissolved. - Transfer the mixture into a tall jug and blend with a stick blender until light then strain to ensure a smooth consistency. - Pour mixture into the ring mould with the crumble base until it is about 2.5cm-3cm thick. - Place in the freezer until set.

3. To make the Balsamic reduction gel- Dilute the reduced balsamic with water and sugar in a small saucepan, until well combined then whisk in the agar. - Cook mixture over a high heat and boil for 10 seconds. - Transfer the hot mixture into a metal bowl or tray and set aside until the jelly forms - Roughly cube the jelly and place into an upright jug. - Using a stick blender, blend until very smooth and then strain. - Place liquid gel into a squeeze bottle.

4. To make the Balsamic meringue - Combine eggwhites and sugar into a stand mixer with the whisk attachment at high speed. - Slowly pour in the balsamic vinegar and whip until a stiff peak appears. - Transfer mixture into a piping bag and place in the fridge until you are ready to as-semble your dish.

5. To make the Lemon Jam  - Finely chop lemon rind and place into a pot with all ingredients except the pectin. - Bring mixture to the boil and then add pectin - Whisk to combine - Over high heat cook mixture and stir continuously until it is thickened. - Set jam aside to cool

6. To complete your dish - To assemble the final dessert unmould the lemon meringue tart from the ring and dust generously with icing sugar - Use a blowtorch on the top until caramelised. - Place tart in the centre of the plate - Pipe balsamic meringue in small dots onto the plate and the tart - Lightly toast the meringue dots with the blowtorch. - Place 3 small teaspoons of the jam around the plate along with small dots of the balsamic gel. - Garnish with micro-mint and edible violas. - To finish off, place a few pieces of freeze dried mandarin or lime zest around the plate

Serves 12.