Lemon Meringue Napoleon With Ginger Cream
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 large
Egg White1 cup
Granulated Sugar3 large
Egg Yolk1 cup
Heavy Cream (cold)1 tsp
Vanilla ExtractDirections:
1
Preheat the oven to 200 degrees F
2
Line a baking sheet with parchment paper
3
Draw two 4-by-13-inch rectangles about 2 inches apart on the parchment, then flip it over so it is marked-side down
4
Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium-high speed until foamy, about 1 minute
5
Gradually beat in the granulated sugar and continue beating until stiff shiny peaks form, about 6 minutes
6
Gently fold in the confectioners' sugar with a rubber spatula (do not overmix)
7
Transfer the meringue to a pastry bag fitted with a 3/4-inch round tip
8
Using the rectangles as a guide, pipe 4-inch-long lines of meringue side by side in each rectangle
9
(The lines should touch each other
10
) Transfer to the oven and bake, rotating the baking sheet occasionally, until the meringue is firm and crisp but not brown, about 2 hours
11
Remove from the oven and let cool completely on the baking sheet
12
Meanwhile, make the lemon curd: Combine the egg yolks, lemon zest, lemon juice and granulated sugar in a medium saucepan; cook over medium heat, whisking, until thickened, about 7 minutes
13
Whisk in the butter, a few pieces at a time, until incorporated
14
Transfer the curd to a small bowl, then set in a larger bowl of ice; stir occasionally until the curd is completely cool, then refrigerate until ready to use
15
Make the ginger cream: Combine the heavy cream, confectioners' sugar, crystallized ginger and vanilla in a bowl and beat with a mixer on medium-high speed until stiff peaks form, about 5 minutes
16
Assemble the napoleon: Place a meringue rectangle on a platter
17
Spoon the lemon curd on top, leaving a 1/2-inch border
18
Top with the ginger cream
19
Place the other meringue rectangle on top and gently press; refrigerate 1 hour
20
Dust with confectioners' sugar before serving
21
Photograph by Con Poulos