Recipes

Crème au Citron

This smooth, delicious lemon cream is the perfect way to finish a meal on a light note. Pastry Chef Patrice Demers brought together summer in a cup for us to enjoy.
Serves 8
Prep Time 60 min
Cook Time 90 min

Ingredients

  • Lemon curd

    • ¾ cup (175 mL) + 2 tbsp (30 mL) lemon juice
    • Zest from 2 lemons
    • 4 eggs
    • 1 cup sugar
    • 1 gelatin sheet, previously rehydrated (equivalent of 1/4 packet powdered gelatin)
    • 1 cup unsalted butter at room temperature
  • Poppy seed meringues

    • 3 egg whites
    • ½ cup (125 mL) granulated sugar
    • 3 tbsp poppy seeds
  • White chocolate and sweet clover Chantilly cream

    • ½ cup (125 mL) 35% whipping cream
    • ¼ tsp (1.25 mL) salt
    • 1 tsp dried sweet clover (or 1 vanilla bean, split and scraped)
    • 4 ⅓ oz (125 g) white chocolate wafers
    • 1 cup 35% cold whipping cream
  • Plating

    • ¼ cup (60 mL) maple syrup
    • 2 cups fresh blueberries
    • Zest from 1 lemon
    • 1 tbsp lemon juice

Instructions

  • Lemon curd

    • Step 1

      In a saucepan, bring the lemon juice and zest to a boil.

    • Step 2

      In a bowl, whisk the eggs and sugar together.

    • Step 3

      While whisking, gradually pour the boiling lemon mixture into the eggs and sugar.

    • Step 4

      Pour into the saucepan and return to high heat.

    • Step 5

      Cook while whisking constantly until it starts to boil.

    • Step 6

      Remove from heat and add the gelatin.

    • Step 7

      Pour the curd through a fine strainer into a deep bowl, add the butter, and blend with an immersion blender or a whisk if you don’t have an immersion blender.

    • Step 8

      Pour the lemon curd into about 1/2 cup (125 mL) glasses and allow them to set in the refrigerator for at least 6 hours.

  • Poppy seed meringues

    • Step 1

      Preheat oven to 200°F (100°C).

    • Step 2

      In a bowl, combine the egg whites and sugar. Place the bowl over a saucepan of simmering water and stir with a heatproof flexible spatula until the sugar appears to have melted and the mixture is slightly warm to the touch.

    • Step 3

      Using an electric mixer on medium speed, beat the mixture until a shiny meringue forms with soft, glossy peaks.

    • Step 4

      Using a heatproof flexible spatula, gently fold the 2 tbsp (30 mL) of poppy seeds into the meringue mixture.

    • Step 5

      Using an icing bag with a plain tip, form round meringues that are about 2 cm in diameter on a cookie sheet lined with parchment paper.

    • Step 6

      Sprinkle the meringues with the remaining poppy seeds.

    • Step 7

      Put the meringues in the oven and check to see if they are crispy after 1 h 30 min. If they still seem soft in the centre, return to the oven for another 30 minutes.

    • Step 8

      Allow the meringues to cool and store them in a sealed container at room temperature.

  • White chocolate and sweet clover Chantilly cream

    • Step 1

      In a saucepan, bring cream and salt to a boil. Remove from heat, add the sweet clover, cover and let stand for 5 minutes.

    • Step 2

      Strain the mixture and pour over the chocolate wafers in a deep bowl. Let stand for 30 seconds.

    • Step 3

      Mix with an immersion blender or a whisk if you don’t have an immersion blender.

    • Step 4

      Gradually pour the cold cream while blending.

    • Step 5

      Refrigerate for at least 8 hours.

  • Plating

    • Step 1

      In a large skillet, heat the maple syrup on high heat so it caramelizes slightly.

    • Step 2

      Add the blueberries and cook for a few seconds to heat them through.

    • Step 3

      Remove from heat, add the lemon juice and zest; allow mixture to cool for a few minutes.

    • Step 4

      Place a heaping spoonful of warm blueberries on top of each glass of lemon curd.

    • Step 5

      Top the blueberries with a few poppy seed meringues.

    • Step 6

      Whip the Chantilly cream on medium speed until soft peaks form (it is very important not to over-whip the cream; since it contains chocolate, there is a risk of it becoming grainy).

    • Step 7

      Garnish each dessert with the Chantilly cream and serve.

Nutrition Facts

Per serving
Calories677
Fat49 g
Saturated Fat29 g
Trans Fat1 g
Carbohydrate677 g
Fibre1 g
Sugars52 g
Protein7 g
Sodium156 mg