Recipe of the Month: Steve Smith at Bohemia's Lemon Meringue Cocktail


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Light-as-air lemon meringue... in a glass. This show-stopping dessert from Bohemia chef Steve Smith will be the perfect finale to your dinner party this Christmas or New Year's Eve. And with all the elements prepared beforehand, all you'll need to do on the night is fill each martini glass with the lemon curd and top with meringue espuma. Read on for the how-to.

Lemon Meringue Cocktail (makes 10)

To make the Lemon Curd
6 eggs
145g sugar
Zest from 2 lemons
Juice from 4 lemons
125g butter

Combine the eggs, sugar, lemon juice and zest into a heavy bottomed saucepan. Gradually bring to the boil, stirring constantly. Reduce the heat and cook, stirring continuously for 5 minutes. Remove from the heat and whisk in the butter, adding a little at a time. Work piece by piece, making sure all of the butter is thoroughly mixed in before adding the next. Place into a suitable container, cover with greaseproof paper and allow to cool. Transfer the curd into a piping bag.

To make the Lemon Meringue Espuma
125g crème fraiche
150g water
55g lemon juice
15g dried egg whites
37g dextrose
75g icing sugar
2g powdered gelatine

Place all the ingredients into a food processor and blend until smooth. Transfer into a ½ litre ISI canister or cream dispenser / whipper. Charge with one gas bulb. Shake to mix thoroughly. Place into the fridge. Use as required.

To finish:
Pipe the lemon curd into the bottom of the cocktail glass, and cover with the meringue foam. Garnish with baby meringues as desired. Serve immediately.

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Read more about Chef Steve Smith at Bohemia, and explore Bohemia restaurant for yourself here. Wish you were here? Book yourself a stay at The Club Hotel & Spa.

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