Ingredients
Coconut biscuit crumb
- 100g flour
- 100g coconut
- 100g butter
- 100g caster sugar
Lemon curd
- 7 lemons
- 6 eggs
- 9 egg yolks
- 280g caster sugar
- 336 butter small dice
Italian meringue
- 200g egg white
- 400g caster sugar
Method
Coconut biscuit crumb
- Mix altogether and roast in the oven at 180 degrees. Until golden in colour.
- Mix with a wooden spoon half way through to help with even cooking.
Lemon curd
- Mix lemon, eggs and sugar in the pan. Whisk all the time. When starts to thicken and bubble take off the heat and whisk in cold butter.
- Pour on a cool tray and cover with cling film and let cool.
Italian meringue
- Add a small drop of water to sugar- barely to cover the sugar.
- Put it in a pan, and bring to the boil. Bring sugar mixture to 118 degrees. Take off let sit for 1 minute.
- Start to whisk your egg whites and pour hot sugar mix. Be very careful at this stage.
- Whisk until the meringue is glossy.
To build the pleasure pot.
- Fill the glass up to 1/3 with cooked and cooked crumble mix
- Add the cold lemon curd. Also 1/3 full.
- Put the cool meringue into a piping bag and pipe on top of the lemon curd.
- Garnish with some crushed meringue.
