Assiette of lemon

Lemon & ginger cheesecake, white chocolate & lemon parfait, mini lemon meringue pie

The Recipes / Dessert

Kilcamb Lodge, Argyll

Lemon & ginger cheesecake
125g mascarpone
500ml cream
50ml lemon juice
2 stem ginger in syrup
3tbs icing sugar
1tbs syrup from stem ginger

Lemon parfait
3 egg yolks
50g caster sugar
85g white chocolate
220ml double cream
40g lemon curd
Zest from ½ lemon
Lemon juice

Sweet pastry
1 block butter
175g caster sugar
Scraped seeds from 1 vanilla pod
2 eggs
550g plain flour
Pinch of salt

Italian meringue
4 large egg whites
240g caster sugar
1tbs liquid glucose

Lemon jelly
360g caster sugar
400ml lemon juice
10 leaves gelatine

Lemon curd
240ml lemon juice
400g caster sugar
200g butter, cubed
6 eggs
2 egg yolks
Zest of 1 lemon

Serves 15

For the cheesecake, whisk all ingredients except the cream in a bowl until well combined and creamy. Whip the cream to soft peaks and fold into the bowl. Add more lemon juice and/or ginger syrup for taste or if the mixture is too stiff. Transfer to piping bags and keep in the fridge.

Whisk the egg yolks and sugar for the parfait into a sabayon over a bain-marie. Melt the white chocolate: grate the lemon zest and add to the lemon curd. Whisk the cream to soft peaks. Add the lemon juice and white chocolate to the sabayon, then the zested curd. Fold in a quarter of the cream, then fold the sabayon into the rest of the cream, adding more lemon juice if needed. Pour into moulds and leave to freeze overnight.

Cream the butter and sugar for the pastry in a large mixing bowl, add the vanilla seeds and egg, mix well, then slowly add the flour until you get a nice smooth dough. Leave to rest for 20 minutes in the fridge, then roll out and line mini tart cases. Bake for 12–14 minutes at 180°C.

For the Italian meringue, bring the sugar and glucose to the boil in a heavy based pan with four tablespoons of water. Whisk the egg whites to soft peaks. When the syrup reaches 120°C slowly pour onto the egg whites in a steady stream: mix until cooled down when it should be nice and glossy. With a piping bag spread onto greaseproof paper and dehydrate until ready.

Soak the gelatine leaves for the jelly in cold water until soft, then drain off excess water. Meanwhile heat the sugar, lemon juice and 300ml of water, then add the gelatine and bring to the boil. Leave to cool slightly then pour into tubs. Leave to set in the fridge overnight, then cut into portions.

To make the lemon curd, put the lemon zest and juice, sugar and cubed butter in a heatproof bowl. Sit the bowl over a pan of simmering water (make sure the water is not touching the bottom of the bowl). Stir the mixture every now and then until all the butter has melted. Lightly whisk the eggs and egg yolks and slowly stir into the lemon mixture. Whisk until all the ingredients are well combined, then leave to cook, stirring every now and then until the mixture is creamy and thick enough to coat the back of the spoon, for 10–20 minutes, but keep cooking until you get the right consistency. Remove from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, pass through a fine sieve into sterilised kilner jars and seal.