Z - Lemon Eton Mess

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Z is for zest: lemon zest, tied with yuzu in my top three citrus.  This dessert would work with yuzu juice as well as lemon, it's just not possible to get fresh yuzu around here.  They are very seasonal availability from California, though I did garnish with candied yuzu peel!  Lemon zest and juice are just fine here, lemon curd is so good anyway.

So what is an Eton Mess anyway?  Well, it's a pavlova in a rustic form.  Same dessert, different shape.  "Messy" and therefore easier in that sense.  What's a pavlova?  Oh my friend, a pavlova is the sublime combination of crispy, yet marshmallowy meringue, rich whipped cream, and fruit of choice.  The last pavlova I got to make and eat was for a citrus themed class and it was completely divine.  Blood oranges, Cara oranges, mandarins, and grapefruit, it was swoon worthy.  So this Eton Mess with lemon curd and zest was an instant yes for me.  The biggest differences are presentation and the crispness of the meringue.

You can top a pavlova or an Eton Mess with any fruit you like, it's great for seasonal treats!

Can you pipe the meringue into stars, like meringue cookies?  Sure.  This is one of the most gorgeously thick and glossy batches of meringue I have ever made and would likely have made brilliant star cookies.  But that would make it an Eton neat and tidy, and not an Eton mess.  The awesome part of this dessert is that most of it can be done ahead, even the whipped cream if you wish to stabilize it, then it's just a matter of assemble on demand.  "Avengers, assemble" your mess! 


Lemon Eton Mess
makes 6 servings

Meringue:
3 egg whites, room temperature
⅜ tsp cream of tartar
pinch sea salt
¾ cup granulated sugar
¾ tsp vanilla bean paste
¾ tsp arrowroot or cornstarch, sieved

Curd:
1 whole egg
3 egg yolks
¾ cup granulated sugar
½ cup fresh lemon juice (highly recommend Meyer lemons)
zest of half a lemon
6 tbsp butter, cut into chunks 

Cream:
¾ cup heavy cream
1½ tsp vanilla bean paste (or 1 tsp vanilla extract plus 1 tsp sugar)

Garnish:
candied citrus peel (lemon, orange, yuzu), fresh fruit of choice: mango, passion fruit, berries, fresh figs, macerated stone fruit or strawberries, poached pears.  (Freeze dried fruit would be awesome too.)

Preheat oven to 250ºF.  Line a baking sheet with parchment.

For the meringue, whip the egg whites, cream of tartar and pinch of salt on high speed, using a hand or stand mixer, until foamy.  Combine the sugar and cornstarch in a bowl.  Beat in the sugar, 2 tbsp at a time, until the mixture form stiff, glossy peaks.  At the end of the whipping process, mix in the vanilla paste.

Scrape the meringue out onto the parchment and spread with a knife or offset spatula to a ½-inch thick layer.

Bake for 45-60 minutes, until dry.

For the curd, whisk together the eggs, yolks, sugar, lemon zest, and lemon juice, in a medium saucepan.  Cook and stir over medium low heat until the mixture coats the back of a spoon, around 170ºF.  Do not let it boil.

Strain the curd into a bowl and whisk in the butter, a few chunks at a time, until fully incorporated.  Cover with a layer of plastic wrap right against the surface to prevent a skin forming.  Chill until fully cooled.
The curd can also be made with the blender method!  This is the method I always use as there is no straining necessary.

For the cream, whisk the cream and vanilla paste in a bowl or stand mixer, until soft peaks form.

To assemble:
Into each serving dish, spoon ⅓ cup lemon curd and ¼ cup whipped cream.  Crumble ½ cup of the meringue over the top, and garnish as desired with the peel and any fresh fruit of choice.


Here are some more Z recipes:

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