Lemon Crunch - James Martin Chef (2024)

Lemon Crunch - James Martin Chef (1)

Lemon Crunch

This lemon crunch is a twist on the traditional lemon meringue pie and is out of this world! A staple on the menu at Stephen Terry's restaurant, it is beautiful, effective and delicious!

Brilliant Bakes | Desserts | Dinner Party Dishes | Family Favourites | James Martin's Saturday Morning | Sweet treats | Vegetarian

Ingredients

Lemon Tart Roux Recipe

  • 300ml double cream
  • 9 eggs
  • 375g sugar
  • Zest of 4 lemons
  • 220ml lemon juice (6-7 Lemons)

Salted Shortbread Crumble:

  • 150g Soft butter
  • 225g Strong Flour
  • 4 Tbsp. Cornflour
  • Generous pinch baking powder
  • 125g Caster Sugar
  • 1/4tsp Maldon salt

Lemon Cream:

  • 100g Just Whipped Cream
  • 100g Cooked and cooled Lemon Tart Filling

Praline Biscuit:

  • 220g Slivered Almonds
  • 450g Caster Sugar
  • 115ml Water

Lemon Curd:

  • 3 Amalfi Unwaxed Lemons, zest and juice
  • 300g Lemon Juice
  • 200g Caster sugar
  • 8 Eggs Beaten
  • 330g Salted butter, cut into cubes

Proper Italian Meringue:

  • 120g Caster Sugar
  • 25g Water
  • 60g Egg Whites

Method

Print Recipe

Lemon Tart

In a large bowl, break the eggs using a whisk, add the sugar and beat until smooth and well blended.

Stir in the lemon zest and juice, then whisk in the cream.

Preheat oven to 120c, lightly stir filling and pour into jars 2cm-3cm in height, bake in a bain marie tray for10 minutes, then check for a good set wobble, cool to room temperature.

Salted Shortbread Crumble

Preheat oven to 150c.

Put all ingredients in a bowl and rub together with your finger tips to a large breadcrumb consistency and then spread on a baking sheet.

Bake for 25-25 minutes until just cooked and slightly golden.

Praline Biscuit

Toast Almonds in preheated 170’c Oven until golden, remove and cool.

Combine water in a pan with sugar and over a gentle heat caramelise the sugar to a dark golden colour, combine carefully with toasted nuts, then pour this onto a non-Stick baking mat and allow to cool as a sheet.

Break this cooled caramel sheet into pieces to be blended into a powder.

To then dust layer onto a non-stick baking sheet in circles no bigger than the lid of the jars used to bake the lemon filling in. Then into a medium heat oven to just melt and create praline biscuits when cooled.

Lemon Curd

  • Finely grate the zest of lemons and the juice.
  • Combine with the eggs and sugar and whisk over a gentle simmering pan of water for fifteen minutes, until thick and creamy.
  • Remove from the heat and whisk in the butter until hom*ogenous. Store in sterilised jars.

Proper Italian Meringue

Put the water and sugar in a small heavy-based saucepan. Bring to the boil over medium heat. Use a pastry brush moistened with water to brush down any crystal that forms on the inside of the pan.

Place a sugar thermometer in the boiling syrup, when it registers 115°C, lower the heat to minimum. Keeping an eye on the syrup, beat the egg whites to stiff peaks, either by hand or in an electric mixer. When the syrup reaches 121°C, take the pan off the heat and let the bubbling subside for 30 seconds.

Pour the syrup in a thin, steady stream onto the beaten egg whites, whisking at medium speed. When all the syrup has been absorbed, continue to beat at low speed for about 10 minutes, until the meringue is almost cold. It is now ready to use.

  • Ingredients
  • Method

Ingredients

Lemon Tart Roux Recipe

  • 300ml double cream
  • 9 eggs
  • 375g sugar
  • Zest of 4 lemons
  • 220ml lemon juice (6-7 Lemons)

Salted Shortbread Crumble:

  • 150g Soft butter
  • 225g Strong Flour
  • 4 Tbsp. Cornflour
  • Generous pinch baking powder
  • 125g Caster Sugar
  • 1/4tsp Maldon salt

Lemon Cream:

  • 100g Just Whipped Cream
  • 100g Cooked and cooled Lemon Tart Filling

Praline Biscuit:

  • 220g Slivered Almonds
  • 450g Caster Sugar
  • 115ml Water

Lemon Curd:

  • 3 Amalfi Unwaxed Lemons, zest and juice
  • 300g Lemon Juice
  • 200g Caster sugar
  • 8 Eggs Beaten
  • 330g Salted butter, cut into cubes

Proper Italian Meringue:

  • 120g Caster Sugar
  • 25g Water
  • 60g Egg Whites

Method

Lemon Tart

In a large bowl, break the eggs using a whisk, add the sugar and beat until smooth and well blended.

Stir in the lemon zest and juice, then whisk in the cream.

Preheat oven to 120c, lightly stir filling and pour into jars 2cm-3cm in height, bake in a bain marie tray for10 minutes, then check for a good set wobble, cool to room temperature.

Salted Shortbread Crumble

Preheat oven to 150c.

Put all ingredients in a bowl and rub together with your finger tips to a large breadcrumb consistency and then spread on a baking sheet.

Bake for 25-25 minutes until just cooked and slightly golden.

Praline Biscuit

Toast Almonds in preheated 170’c Oven until golden, remove and cool.

Combine water in a pan with sugar and over a gentle heat caramelise the sugar to a dark golden colour, combine carefully with toasted nuts, then pour this onto a non-Stick baking mat and allow to cool as a sheet.

Break this cooled caramel sheet into pieces to be blended into a powder.

To then dust layer onto a non-stick baking sheet in circles no bigger than the lid of the jars used to bake the lemon filling in. Then into a medium heat oven to just melt and create praline biscuits when cooled.

Lemon Curd

  • Finely grate the zest of lemons and the juice.
  • Combine with the eggs and sugar and whisk over a gentle simmering pan of water for fifteen minutes, until thick and creamy.
  • Remove from the heat and whisk in the butter until hom*ogenous. Store in sterilised jars.

Proper Italian Meringue

Put the water and sugar in a small heavy-based saucepan. Bring to the boil over medium heat. Use a pastry brush moistened with water to brush down any crystal that forms on the inside of the pan.

Place a sugar thermometer in the boiling syrup, when it registers 115°C, lower the heat to minimum. Keeping an eye on the syrup, beat the egg whites to stiff peaks, either by hand or in an electric mixer. When the syrup reaches 121°C, take the pan off the heat and let the bubbling subside for 30 seconds.

Pour the syrup in a thin, steady stream onto the beaten egg whites, whisking at medium speed. When all the syrup has been absorbed, continue to beat at low speed for about 10 minutes, until the meringue is almost cold. It is now ready to use.

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