Lemon Elderflower Lush
This Lemon Elderflower Lush is a layered dessert featuring a crisp cookie crust, a tangy lemon curd filling, and a light, airy meringue topping infused with elderflower liqueur. The dish combines contrasting textures of crunch, creamy tartness, and fluffy meringue, resulting in an elegant yet comforting presentation.
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Calories: 350kcal
Servings: 8
Equipment
- Electric mixer
- Saucepan
- 9x13-inch baking dish
- Spatula
- Glow-proof mixing spoon
Ingredients
- 1 ½ cups graham cracker crumbs or digestive biscuit crumbs
- 1/4 cup granulated sugar
- ½ cup unsalted butter melted
- 1 cup fresh lemon juice strained for clarity
- Zest of 2 lemons lemon zest
- ¾ cup granulated sugar for lemon curd
- 3 large egg yolks
- 3 tablespoons unsalted butter for lemon curd
- 2 cups heavy cream chilled
- ¼ cup elderflower liqueur
- ½ cup granulated sugar for meringue
- 1 teaspoon vanilla extract
Instructions
- Mix graham cracker crumbs and 1/4 cup sugar in a bowl, then stir in melted butter until the mixture resembles coarse crumbs. Press this evenly into the base of your baking dish to form a firm crust. Bake at 350°F (175°C) for 10 minutes until lightly golden, then let it cool completely.
- In a saucepan, combine ¾ cup sugar, lemon juice, and lemon zest. Warm over medium heat, stirring until the sugar dissolves and the mixture is heated through (about 3-5 minutes). Whisk in the egg yolks slowly, then cook gently while stirring constantly until the curd thickens slightly, about 8-10 minutes. Remove from heat and stir in butter until smooth. Pour the lemon curd over the cooled crust and spread evenly. Chill in the refrigerator for at least 2 hours.
- While the lemon curd chills, beat chilled heavy cream in a large bowl with an electric mixer until soft peaks form. Add elderflower liqueur, sugar, and vanilla extract, then continue beating until stiff, glossy peaks form. Keep refrigerated until ready to spread on the lemon layer.
- Once the lemon curd has set, spread the sweetened whipped cream evenly over the lemon layer, smoothing it with a spatula. Chill again for at least 30 minutes to set the topping.
- Preheat the oven's broiler or prepare a kitchen torch. In a clean bowl, beat the remaining ½ cup sugar with egg whites (if using) or simply prepare to toast the meringue topping. Whip the egg whites (if used) until firm peaks form, then gently fold in vanilla. Spread or pipe the meringue over the whipped cream layer.
- Use a broiler or kitchen torch to lightly brown the meringue until it turns golden and crisp on top—watch carefully to prevent burning. The meringue should be crispy edges with a soft, marshmallow-like interior ready to serve.
- Let the dessert rest for a few minutes, then slice into squares and serve immediately to enjoy the crispy meringue, tart lemon filling, and crumbly crust together. Garnish with lemon zest or edible flowers for a beautiful finishing touch.
Notes
Ensure the cream and lemon curd are well chilled before layering. Keep an eye on the meringue to prevent over-browning. For best results, serve within a few hours of completing the layers to enjoy the contrasting textures at their peak.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 120mg | Sugar: 32g | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg