Ingredients with Measurements:
- For the Lemon Curd:
- 1 cup freshly squeezed lemon juice
- 1 cup granulated sugar
- 6 large egg yolks
- 1/2 cup unsalted butter, cut into small pieces
- For the Meringue:
- 6 large egg whites, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- For the Pièce Montée:
- 1 batch of Lemon Curd
- 1 batch of Meringue
- 1/2 cup confectioners' sugar, for dusting
Special equipment needed:
- Piping bags with a small round tip
- Pastry bag with a star tip
- Parchment paper
- Baking sheets
- Stand mixer or hand mixer
- Candy thermometer
Step-by-step instructions:
For the Lemon Curd:
1. In a medium saucepan, whisk together the lemon juice, sugar, and egg yolks until smooth.
2. Add the butter and cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
3. Strain the mixture through a fine-mesh sieve into a bowl and cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
4. Chill the curd in the refrigerator for at least 2 hours or overnight.
For the Meringue:
1. Preheat the oven to 200°F (93°C) and line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until frothy.
3. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat on high speed until the meringue is glossy and stiff peaks form.
5. Transfer the meringue to a piping bag fitted with a small round tip.
6. Pipe small meringue kisses onto the prepared baking sheets, spacing them about 1 inch apart.
7. Bake the meringues for 1-2 hours, or until they are dry and crisp on the outside but still slightly chewy on the inside.
8. Let the meringues cool completely on the baking sheets.
For the Pièce Montée:
1. Preheat the oven to 350°F (177°C).
2. Transfer the chilled lemon curd to a piping bag fitted with a small round tip.
3. Pipe a small amount of lemon curd onto the bottom of one meringue kiss and sandwich it with another meringue kiss.
4. Continue to sandwich the meringue kisses with lemon curd until you have a tower of meringues.
5. Dust the tower with confectioners' sugar.
6. Transfer the remaining lemon curd to a pastry bag fitted with a star tip.
7. Pipe small rosettes of lemon curd onto the top of the tower.
8. Serve immediately.
- Time:
Preparation time: 30 minutes
- Cooking time: 3 hours
5. Temperature:
- Lemon Curd: Medium heat
- Meringue: 200°F (93°C) for 1-2 hours, and 350°F (177°C) for baking the Pièce Montée
Serving size:
- Makes 1 Pièce Montée tower, serves 6-8 people
Nutritional information:
- Calories: 350 per serving
- Fat: 14g
- Carbohydrates: 55g
- Protein: 5g
Substitutions for ingredients:
- You can substitute lime or grapefruit juice for the lemon juice in the curd.
- You can use superfine sugar instead of granulated sugar for the meringue.
Variations:
- You can add a layer of whipped cream or mascarpone cheese between the meringue kisses for a creamier texture.
- You can add a layer of fresh berries or fruit compote between the meringue kisses for a fruity twist.
Tips and tricks:
- Make sure the egg whites are at room temperature before making the meringue.
- Use a candy thermometer to ensure the meringue reaches the correct temperature.
- Pipe the lemon curd and meringue carefully to avoid making a mess.
Storage instructions:
- The Lemon Curd can be stored in an airtight container in the refrigerator for up to 1 week.
- The meringue kisses can be stored in an airtight container at room temperature for up to 1 week.
- The assembled Pièce Montée should be served immediately.
Reheating instructions:
- The Pièce Montée should not be reheated.
Presentation ideas:
- Serve the Pièce Montée on a cake stand or platter.
- Decorate the platter with fresh flowers or greenery.
Garnishes:
- Fresh berries or fruit compote
- Whipped cream or mascarpone cheese
- Candied lemon or lime zest
Pairings:
- Serve with a glass of sparkling wine or champagne.
Suggested side dishes:
- This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the meringue is too runny, continue to beat it on high speed until it reaches stiff peaks.
- If the meringue is too dry, add a tablespoon of water and continue to beat it on high speed.
Food safety advice:
- Make sure to use fresh, clean eggs for the meringue.
- Store the Pièce Montée in the refrigerator if not serving immediately.
Food history:
- Pièce Montée is a French dessert that translates to "mounted piece" or "mounted dessert." It is typically made with cream puffs or profiteroles, but this recipe uses meringue kisses instead.
Flavor profiles:
- This dessert is sweet and tangy, with a crispy texture from the meringue and a creamy texture from the lemon curd.
Serving suggestions:
- Serve the Pièce Montée as a show-stopping dessert for a special occasion or dinner party.
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Region: French