Marvellous Melbourne-inspired Lemon Pie
Melbourne, home to some of Australia’s most iconic events and culinary world-class experiences. To celebrate some of the outstanding growers, farmers and talent that Victoria has on offer, CENTREPIECE at Melbourne Park, located in the heart of Melbourne and its surrounding premier events precinct, has teamed up with Tim Clark, acclaimed Pastry Chef and Director of CACAO.
The venue has released an exclusive Melbourne-inspired dessert, as a sneak peek into its new menu ahead of opening next year. Titled the Marvellous Melbourne Lemon Pie, the deconstructed dessert is inspired by the venue’s paddock to plate philosophy. Focussing on VictoriaFirst produce, the dessert celebrates local ingredients, with lemons from the Yarra Valley, free-range eggs from Gippsland, raspberries from the Mornington Peninsula and more with lemons from the Yarra Valley, free range eggs from Gippsland, raspberries from the Mornington Peninsula and more. Whether looking to upskill during restrictions or simply looking to enjoy some of Victoria’s most delightful flavours, the Marvellous Melbourne Lemon Pie is one to be enjoyed no matter where you are in the world.
Ingredients:
● 4 Lemons
● 6–7 Free range eggs (medium-sized)
● 260g Honey
● 330g Unsalted butter
● 250mL Fresh thickened cream
● ½ tsp Vanilla extract (or ½ vanilla bean pod)
● 290g Caster sugar
● 220g Plain flour
● 100g Flaked almonds
● ¼ tsp Ground ginger
Note, for those looking to further embrace Victoria’s seasonal flavours, garnish with a handful of fresh mint and raspberries.
Directions:
Step One: Lemon Curd
1. Firstly, separate 6–7 free range eggs, as you’ll need 150mL of egg yolks for this recipe. Note, you can set aside the egg whites in a lidded container and place in the fridge for future use.
2. In a separate bowl, juice 4 lemons to extract 150mL of lemon juice.
3. In a saucepan, add the lemon juice,150g of unsalted butter and 150g of caster sugar. Place over medium heat, and slowly whisk the mixture until it begins to bubble.
4. Take the saucepan off the heat and slowly whisk in the egg yolks. Place the mixture back on medium heat, continuously whisking until the mix begins to boil.
5. Remove the mixture from the heat and pour through a sieve or strainer into a bowl, cover with a top, and place in the refrigerator for three hours or until chilled.
Step Two: Almond Crumble
1. Preheat the oven to 190°C
2. Meanwhile, take 50g of unsalted butter (at room temperature) and cut into small pieces.
3. Place in a mixing bowl with 50g of caster sugar and 100g of plain flour.
4. Massage the butter through the sugar and flour with your fingertips until it resembles breadcrumbs, then mix in the 100g of flaked almonds, trying not to overly crush them.
5. Transfer the crumble to a baking tray lined with baking paper and evenly spread out the mixture.
6. Place the tray in the preheated oven and bake for 15–20 minutes, or until golden and crisp.
Step Three: Chantilly Cream
1. Place ½ a teaspoon of vanilla extract in a large bowl. Or, if using vanilla bean, split lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl and discard the pod.
2. Then, pour 250mL of fresh thickened cream over the vanilla extract or seeds. Add 1 tablespoon of honey, and extra vanilla extract if desired.
3. Whisk by hand until the cream is thick and stiff peaks have formed (you can also use an electric whisk if available). Cover with plastic wrap or a lid and keep chilled until serving. Note, for those really looking to up your game, you can also make a Meringue instead of Chantilly Cream. Try using your egg whites from step one, and with an electric whisk for 5 minutes, gradually add a cup of sugar until the mix thickens. Then, place in the oven at 100°C for one hour.
Step Four: Baked Honey & Ginger Snap
1. Preheat the oven to 190°C and set up two baking trays with baking parchment.
2. Put 130g of unsalted butter, 240g of caster sugar and 6 tablespoons of honey in a saucepan and heat gently until the butter and sugar have melted.
3. Meanwhile, mix 120g of flour, ¼ teaspoon of ground ginger and zest ¼ of a lemon (can use the peels from the squeezed lemons) in a bowl and make a well in the centre. Pour in the butter mixture and gradually mix it into the flour mixture until thoroughly combined.
4. Use a teaspoon to dollop the mixture onto the baking tray, each piece should be roughly the size of a 20-cent piece. Space them well apart as they will spread when baking. In the pre-heated oven, bake in batches for 8–10 mins until set, golden brown and lacy in appearance. Remove from the oven and allow to cool. Once cool enough to touch, gently transfer honey snaps to a cooling rack using a spatula to slide underneath each piece.
5. Assemble dessert straight away or store in an airtight container for up to 5 days.
