Makes one 9-inch cake
- 2 teaspoons unsalted butter
- 4 large eggs, separated
- 2/3 cup sugar
- Grated zest of 1 lemon
- ½ teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 recipe Citron Syrup
- 1 recipe Lemon Curd
- 1 recipe Meringue Icing
- 1 recipe citron-Blueberry Ice Cream
1. Preheat the oven to 350oF. Lightly grease the bottom of a 9-inch springform pan with teaspoon of the butter. Line with parchment paper, butter the paper with the remaining teaspoon butter, and set aside.
2. In a large bowl, beat the egg yolks, 1/3 cup of the sugar, the lemon zest and vanilla with an electric mixer on medium speed until thick and almost doubled in volume. (The yolks should form dissolving ribbons when the beaters are lifted out.)
3. In another large bowl, whip the egg whites with clean beaters on medium speed until frothy. Gradually add the remaining 1/3 cup sugar and whip on high speed until stiff peaks form. Fold the egg whites into the egg yolk mixture, being careful not to over mix. Sift half of the flour and cornstarch into the egg mixture, and gently fold to blend. Repeat with the remaining flour and cornstarch. Pour the batter into the prepared pan.
4. Bake the cake for 20 minutes. Turn the cake around and bake until a tester comes out clean and the cake starts to pull away from the sides of the pan, about 10 minutes longer. Remove from the oven and release the sides of the pan. Let cool completely on a wire rack.
5. To assemble the cake, slice the cooled cake horizontally into 2 layers. Place 1 layer on a cake plate and brush with half of the citron syrup. Spread with half of the lemon curd and smooth evenly. Repeat with the remaining cake, citron syrup, and lemon curd. Cover with plastic wrap and refrigerate for 4 hours.
6. Remove the cake from the refrigerator. With a palette knife, spread a thin even layer of the icing over the sides and top of the cake. Put the remaining icing in a pastry bag fitted with a star tip and pipe rosettes decoratively on top and around the bottom of the cake.
7. Brown the meringue lightly with a household blowtorch. Serve immediately, with scoops of the ice cream on the side.
Lemon Curd Ingredients(makes about 1 ½ cups) :
- 6 large egg yolks
- ½ cup sugar
- ½ cup fresh lemon juice
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
1. In the top of a double boiler or in a stainless steel bowl, whisk together the yolks sugar, and lemon juice. Place over simmering water and whisk until the mixture is thickened and forms a ribbon when the whisk is lifted.
2. Remove from the heat and whisk in the butter until melted and blended.
3. Cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Refrigerate until cold, at least 3 hours, or overnight.
Citron Syrup Ingredients:
- ½ cup sugar
- ½ cup Absolut Citron or other lemon-flavored vodka or liqueur (such as limoncello)
1. Combine the sugar and vodka in a small heavy saucepan and gently heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Remove from the heat and let cool before using.
Meringue Icing Ingredients:
- 1 ½ cups sugar
- 2 tablespoons light corn syrup
- 1/3 cup cold water
- 3 large egg whites
- ½ teaspoon cream of tartar
- Pinch of salt
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon hot water
1. Combine the sugar, corn syrup, and cold water in a small heavy saucepan. Bring to a boil stirring until the sugar dissolves. Boil, uncovered, until the syrup reaches the soft-ball stage
(230oF on a candy thermometer). Remove from the heat.
2. Meanwhile, in a large bowl (or the bowl of a stand mixer) beat the egg whites, cream of tartar, and salt with an electric mixer until frothy. Beating constantly, slowly pour the hot syrup down the side of the bowl into the whites (being careful not to pour syrup onto the beaters). When all the syrup has been added, add the vanilla and continue beating until the icing is cooled and fluffy, about 3 minutes. Beat in the lemon juice and water. Use as soon as possible.
Citron-Blueberry Ice Cream Ingredients(makes 1 ½ quarts):
- 1 cup sugar
- ¼ cup water
- 2 cups fresh blueberries rinsed and picked over
- 2 cups whole milk
- 1 cup heavy cream
- 2 teaspoons grated lemon zest
- 6 large egg yolks
- ¼ cup fresh lemon juice
- ¼ cup Absolut Citron or other lemon-flavored vodka or liqueur (such as limoncello)
1. Combine ¼ cup of the sugar and the water in a medium heavy saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the blueberries and cook, stirring occasionally, until the berries burst and the syrup thickens, about 5 minutes.
2. Transfer to a blender or food processor, and puree. Strain through a fine-mesh strainer, pressing down on the solids with a rubber spatula to extract as much puree as possible. Let cool slightly. (The puree can be stored in an airtight container in the refrigerator for up to 3 days).
3. Combine the milk, cream, the remaining ¾ cup of sugar, and the lemon zest in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat.
4. In a medium bowl, beat the egg yolks until frothy and lemon colored, about 2 minutes. Whisk in 1 cup of the hot milk in a slow, steady steam. Gradually add the egg mixture to the hot milk, whisking constantly. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
5. Remove from the heat and strain through a fine-mesh strainer into a clean bowl. Whisk in the blueberry puree, lemon juice, and vodka. Cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.
6. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container, and freeze until ready to serve.
From "From Emeril's Kitchen"