Jul 09 2026
Restaurants›Lucie›Le Citron Recipe

Le Citron Recipe

Inspired by Lucie
Time2h
Serves12

Lemon square, vanilla lemon confit, ivory chocolate, mint sorbet

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Ingredients

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Lemon Squares

Vanilla Lemon Confit

Ivory Chocolate

Mint Sorbet

Method

Lemon Squares

  1. 1

    Prepare the Crust

    Preheat the oven to 350°F (175°C). In a bowl, mix the flour, granulated sugar, and melted unsalted butter until crumbly. Press into the bottom of a greased 8x8 inch baking dish. Bake for 15 minutes.

  2. 2

    Make the Filling

    In another bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and baking powder. Pour over the pre-baked crust and return to the oven for another 20-25 minutes until set.

  3. 3

    Cool and Dust

    Let the lemon squares cool completely, then dust with powdered sugar before cutting into squares.

Vanilla Lemon Confit

  1. 4

    Prepare the Confit

    Slice the lemons thinly and remove seeds. In a saucepan, combine the sliced lemons, sugar, water, and split vanilla bean. Simmer on low heat for about 30-40 minutes until the lemons are soft and the syrup thickens.

Ivory Chocolate Ganache

  1. 5

    Make the Ganache

    In a saucepan, heat the heavy cream until just boiling. Pour over the ivory chocolate chips in a bowl. Let sit for a few minutes, then stir until smooth.

Mint Sorbet

  1. 6

    Make the Sorbet

    In a saucepan, combine water and sugar, and bring to a boil until the sugar dissolves. Remove from heat and add mint leaves. Let steep for 20 minutes. Strain and add lemon juice. Freeze in an ice cream maker according to manufacturer's instructions.

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