Lemon Gateau Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment; set aside.

In a medium bowl whisk together 1.5 cups flour, 1.5 tsp baking powder and 1/2 tsp salt; set aside.

In a large bowl or stand mixer fitted with paddle attachment, cream 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy, about 3–4 minutes.

Add eggs one at a time, mixing well after each, then mix in 1 tsp vanilla, 2 tbsp lemon zest and 2 tbsp fresh lemon juice.

With mixer on low, alternate adding the dry ingredients and 1/2 cup milk, beginning and ending with dry ingredients, mixing until just combined. Do not overmix.

Divide batter evenly between prepared pans, smooth tops, and bake 22–28 minutes, or until a toothpick inserted center comes out clean. Let cool in pans 10 minutes, then invert onto racks to cool completely.

In a heatproof bowl whisk together 3 eggs, 3/4 cup granulated sugar, 3/4 cup fresh lemon juice and 1 tbsp lemon zest until smooth.

Set the bowl over a pot of simmering water (double boiler), ensuring bowl does not touch the water. Cook, whisking constantly, until mixture thickens and registers 170–175°F (77–80°C) and coats the back of a spoon, about 8–12 minutes.

Remove from heat and whisk in 6 tbsp cubed butter, a few pieces at a time, until fully incorporated and smooth. Stir in 1/8 tsp salt. Strain through a fine-mesh sieve into a clean container to remove zest bits and any cooked egg bits. Cover surface with plastic wrap and chill until cool (at least 2 hours) — curd will firm up.

Combine 4 egg whites and 1 cup granulated sugar (and 1/8 tsp kosher salt) in a heatproof bowl set over simmering water. Whisk constantly until sugar dissolves and the mixture reaches 160°F (71°C) or is warm and smooth to the touch, about 3–4 minutes.

Transfer to stand mixer fitted with whisk and whip on medium-high until stiff glossy peaks form and the bowl is cool to the touch, about 6–8 minutes. Add 1/2 tsp vanilla extract near the end and whip briefly to incorporate.

Use immediately to pipe or spread over the assembled cake, then lightly torch with a kitchen torch to toast peaks. Alternatively, place under a very hot broiler briefly to toast — watch carefully to avoid burning.

In a bowl whisk together 1 cup whole milk, 1 cup heavy cream, 1/2 cup sugar, 2 tbsp lemon zest, 1/4 cup lemon juice and 1/8 tsp salt until sugar dissolves.

If you have an ice cream maker: chill mixture, then churn according to manufacturer’s instructions until soft-serve, then freeze until firm, about 3–4 hours.

No ice cream maker: chill mixture thoroughly, then pour into a shallow metal pan and freeze. Every 30 minutes for the first 2 hours, vigorously stir/puree with a fork or use an immersion blender to break ice crystals. Freeze until scoopable, about 4–6 hours total.

In a bowl combine 1.25 cups flour, 1/2 cup powdered sugar and 1/8 tsp salt. Cut in 1/2 cup cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs.

Add 1 egg yolk and 1 tbsp lemon zest and mix just until a dough comes together. Do not overwork.

Turn dough onto lightly floured surface, shape into a log or disk, wrap and chill at least 30 minutes.

Preheat oven to 350°F (175°C). Slice chilled log into 1/4-inch rounds (or roll and cut shapes), place on parchment-lined sheet pans 1 inch apart and bake 10–12 minutes or until edges are just golden. Cool on rack.

Level cake layers if needed. Place one cake layer on serving plate. Spread a generous 3/4–1 cup of chilled lemon curd over the layer (reserve remaining curd for serving).

Top with second cake layer. Lightly chill 15 minutes to set the curd layer so it doesn't ooze when applying meringue.

Pipe or spread Swiss meringue over top and around sides as desired. Use an offset spatula to create peaks. Using a kitchen torch, carefully brown the meringue evenly until toasted. If you prefer, place under a broiler for 10–20 seconds, watching constantly.

Spoon or scoop chilled lemon gelato into serving bowls. Plate slices of gateau alongside a scoop of gelato, add a couple of sable cookies on the side and dust cookies lightly with 1/4 cup confectioners' sugar. Garnish gateau and gelato with remaining lemon zest.

Serve immediately. Any leftover gelato should be kept frozen; leftover curd refrigerated for up to 1 week; meringue is best fresh.