Limone Recipe

Inspired by Sorelle

Time1h

Serves4

Frozen Meyer Lemon, Citrus Curd, Sweet Sugar Croccante

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Ingredients

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LIMONE Ingredients

3 cups Meyer lemons

1 cup granulated sugar

1 cup Unsalted butter

4 large Eggs

2 tablespoons Cornstarch

1 teaspoon Watkins vanilla extract

1 cup Powdered sugar

1 cup Water

1 cup Almonds, sliced

2 tablespoons Butter (for croccante)

1 pinch Celtic sea salt

Method

LIMONE Directions

Make the Citrus Curd

In a saucepan, whisk together the Meyer lemon juice, granulated sugar, butter, eggs, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a custard-like consistency (about 10-15 minutes). Remove from heat and let cool. Once cooled, transfer to a blender and blend until smooth.

Prepare the Sugar Croccante

In a saucepan, combine the sliced almonds, water, powdered sugar, and a pinch of salt. Cook over medium heat, stirring constantly until the mixture turns golden brown and caramelizes (about 8-10 minutes). Pour onto a parchment-lined baking sheet and let cool completely. Once cooled, break into pieces.

Freeze the Meyer Lemon

Pour the citrus curd into ice cube trays and freeze until solid, about 4 hours.

Assemble the Dish

In a serving dish, place a few frozen cubes of Meyer lemon curd. Top with shards of the sugar croccante and serve immediately.