Blog

Ingredients

For the crumble:

- 130g of cookies flavor lemon

For the filling

• 2 eggs
• 400g of water
• 2 tbsp. of white hazelnut spread in lemon meringue style
• 120g of fresh cheese
• 1 small Swiss cheese
• 1 tbsp. of lemon zest
• 25g of liquid cream 30% MSP
• 30g of vanilla sugar
• 1 pinch of salt
• Lemon curd
• 1 yellow lemon
• 50g of butter
• 3 tbsp. of agave syrup
• 1 large egg

For the Swiss meringue

• 60g of egg whites
• 125g of powdered sugar

For the decoration:

• Chocolate bar in lemon meringue style
• Edible flowers

Preparation of lemon curd (lemon cream)

Put the butter in a glass bowl. Heat in a double boiler. Add the zest and lemon juice then mix. Then, add the whole egg as well as the agave syrup. Whisk well so that the egg is totally incorporated.

Continue mixing until the cream thickens (about 8 min). The cream must be very glossy. Do not overwhisk to avoid incorporating air; Once the mixture thickens, remove from heat and transfer to a bowl. Let cool.

Preparation of the cheesecake filling

Whip the liquid cream until obtaining a whipped cream. In a container, mix the fresh cheese, the small Swiss cheese, the lemon zest, and the vanilla sugar until obtaining a smooth and homogeneous cream. Add the whipped cream gradually to avoid breaking it. Place in a piping bag. Set aside.

Preparation of Swiss meringue

Transfer the egg whites and sugar into a mixing bowl. Whisk the mixture in a bain-marie until it reaches a temperature between 40°C and 45°C. Transfer the preparation to another mixing bowl and beat at maximum speed until cooled. Place in a piping bag.

Assembly

Using a mortar, crush the lemon cookies to have pieces of different sizes. Deposit a good spoonful in each jar. Add 2 spoonfuls of white hazelnut spread in lemon meringue style. Using a piping bag, pipe the cheesecake over about 2cm. Transfer the lemon cream into a piping bag, pipe the cream on the cheesecake. Place the meringue as the last layer and brûlée with a blowtorch.

Return to the fridge until serving. Add some pieces of lemon meringue chocolate and edible flowers on top.

Mathilde's tip

Vary the recipe according to your preferences, with our new flavors of cookies.