Preparing the lemon cream
Preparing the liquid lemon filling
Making the ivory lace
- 5 2/3 ounces white fondant (160 g)
- 2 1/4 ounces glucose (60 g)
- 2 1/4 ounces ivory couverture (60 g)
- 1 tablespoon grated lemon zest
Preparing the sweet pie pastry
Finish, baking and assembly
Instructions
Step 1: Preparing the lemon cream
Finely grate the lemon rind. Mix thoroughly with sugar to fully soak up the flavor. Juice the lemons.
Soften the gelatin in cold water.
Whisk sugar and eggs until light in color. Add lemon juice. Cook in a double boiler at 181°F (84°C). Remove from heat. Once the mixture cools down to 122°F (50°C), add gelatin and butter, a little at a time, mixing vigorously with each addition of butter.
Step 2: Preparing the liquid lemon filling
Melt the butter. Beat the sugar and eggs together until frothy. Fold in the lemon juice, followed by melted butter. Set aside.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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