 | Frozen Lemon Meringue PiePastry Chef Rebecca Masson of Fluff Bake Bar | Houston, TX |
Lemon meringue pie is one of my absolute favorite pies. My great-grandma used to make it for me. And I love ice cream. So why not combine the two? It’s a great dish to make at events. The dish definitely wows the crowd with the blow torch and a sense of nostalgia for the guests as well with the familiar flavors. The Meyer lemon concentrate combined with the zest are perfect for this recipe. Together, they are so bright and tart and they shine through the sherbet. You can really taste the lemon flavor. It balances the sweetness of the white chocolate and meringue making a dessert that isn’t too sweet and isn’t too sour.
Ingredients for Lemon Sherbet (adapted from Dana Cree):
• 250 g. The Perfect Purée Meyer Lemon Concentrate, thawed
• 60 g. The Perfect Purée Lemon Zest, thawed
• 100 g. buttermilk
• 325 g. whole milk
• 75 g. heavy cream
• 160 g. granulated sugar
• 100 g. glucose
Ingredients for Valrhona Ivoire Magic Shell:
• 500 g. Valrhona Ivoire white chocolate
• 50 g. canola oil
• graham cracker crumbs, as needed
Ingredients for Italian Meringue:
• 200 g. granulated sugar
• 100 g. egg whites
To Assemble and Serve:
bamboo skewers
Method for Lemon Sherbet:
In a bowl, whisk together The Perfect Purée Meyer Lemon Concentrate, Lemon Zest, and buttermilk. Refrigerate. In a pot over medium-high heat, bring milk, cream, sugar, and glucose to a boil, stirring occasionally to prevent scorching. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and set over an ice bath to cool. Once cooled, add reserved lemon mixture. Using an immersion blender, blend to combine, then strain. Refrigerate at least 4 hours or preferably overnight. Churn in an ice cream machine according to manufacturer’s instructions. As sherbet is dispensed, fill cake pop molds and freeze overnight.
Method for Valrhona Ivoire Magic Shell:
When ready to dip, melt chocolate over a double boiler. Using an immersion blender, blend in canola oil until fully emulsified. Keep warm.
Method for Italian Meringue:
In a small pot, combine sugar with just enough water to cover. In a stand mixer fitted with a whisk attachment, begin whipping egg whites on medium-low speed until very soft peaks form. Heat sugar syrup to 121°C (250°F). Once syrup reaches temperature, slowly stream it into whipping egg whites on medium-high speed. Continue whisking until stiff peaks form and meringue is glossy and cool.
To Assemble and Serve:
Remove the top mold from frozen sherbet balls and insert bamboo skewers. Freeze several hours more. Prepare a bowl with graham cracker crumbs. Working with a few sherbet balls at a time, dip each into the warm Valrhona Ivoire Magic Shell, twirling to remove excess. Roll coated balls in graham cracker crumbs until set. Return to freezer and repeat with remaining sherbet. When ready to serve, twirl each frozen ball in Italian Meringue and lightly torch until golden.