Lemon Delight – The Dessert That Will Transport You to the Amalfi Coast

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Step 1

Beat the eggs with the sugar, grated lemon, and vanilla bean. Combine the flour and sifted starch; pour into 8-10 cm/3-4 ″ diameter silicone baking molds. Bake at 320°F (160°C) for 8-10 minutes.

Step 2

Mix the sugar with the egg yolks. Boil the lemon juice, add it to the yolks, and cook until it reaches a temperature of 175°F (80°C). Let cool and add the (softened) butter. Mix to combine.

Step 3

Infuse the rinds of 3 lemons with 1 lb. heavy whipping cream in the refrigerator for at least 5 hours. When it’s time to assemble the dessert, strain and whip the mixture until stiff peaks form.

Step 4

Boil the milk and cream with the vanilla bean and the peel of three lemons. Mix the egg yolks with the sugar, starch, and salt. Add the boiling milk and heavy cream. Cook the cream and let it cool.

Step 5

Boil the water with the sugar and lemon peel, cool, and add the limoncello.

Step 6

For the lemon glaze

Step 7

Mix some lemon-infused whipped cream and dilute it with a little milk, then glaze the dessert with this mixture. Finish with a dollop of whipped cream and julienned lemon peel.