Lemon Meringue Pie

This 3D dessert is an exceptionally creative and complex dish that showcases a modernised spin on a classic lemon meringue

Recipe by: Brendan Wessels


Caramelised White Chocolate Base:

Lemon Curd:

Coconut Rocher:

Lemon Curd Parfait Balls:

Candied Ginger Snow:

Fennel Shot:


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  1. For the Caramelised White Chocolate Base, combine the milk, cream, glucose, salt and caramelised white chocolate in a medium saucepan over low-medium heat and stir occasionally until the chocolate has completely melted and the mixture is thick and glossy.
  2. Meanwhile, place gelatine into a bowl of iced water and set aside to soften.
  3. Remove caramel mixture from the heat. Squeeze out gelatine to remove excess water, then whisk gelatine into the mixture until fully combined.
  4. Pass through a fine strainer onto a large tray. Place tray into the blast chiller until the mixture is completely cool, about 15-20 minutes. Remove from the blast chiller and transfer to a piping bag.
  5. To print the Caramelised White Chocolate Base, snip the tip of the piping bag to 2cm wide, to the interior width of the syringe. Push the mixture down the piping bag ensuring there are minimal to no air bubbles in the bag. Place the tip of the piping bag into the tube and pipe mixture into the tube ensuring there are no air bubbles.
  6. Use the handle of a wooden spoon to purge the tube of air bubbles as required. Ensure that the syringe is full to at least 2cm from the top. Gently push the syringe seal down to secure the mixture. Fix the needle to the syringe.
  7. Place the acetate onto the printer machine base and secure with a piece of tape on the top and the bottom.
  8. Attach the filled syringe to the printer. Set the printer to “home”. Adjust the needle by turning the top handle so that it sits 2-3mm above the home button.
  9. Press “extrude” until the mixture begins to come through the needle. Select the first honeycomb setting, then press “print”.
  10. As the machine begins to move, lift up the needle by approximately 1mm to prevent the needle from scraping the acetate. Adjust the needle height by turning the handle at the top of the printer to ensure that the mixture is printing onto the acetate in an even stream.
  11. After about 2 minutes, once the first layer of mixture has been printed, adjust the height of the syringe to ensure that the needle continues to print layers without dragging through the first layer.
  12. Once printed, carefully remove the acetate from the printer and place onto a flat tray. Place the tray of Caramelised White Chocolate Base into the freezer until needed.
  13. Place a serving spoon and serving plate into the freezer to chill for later use.
  14. For the Lemon Curd, place gelatine into a bowl of iced water and set aside to soften.
  15. Prepare a double boiler by placing a medium saucepan half filled with water over low heat and bring to a simmer.
  16. Whisk the eggs together in a medium mixing bowl. Whisk in the sugar, melted butter, lemon juice and zest. Sit the bowl over the medium saucepan of water over the heat and heat gently and slowly, stirring with a silicone spatula until the temperature reaches 82C and thickens slightly.
  17. Remove from the heat. Squeeze out gelatine to remove excess water, then whisk into the lemon mixture until dissolved. Pass through a fine sieve into a clean bowl then cool over an ice bath. Once cool, place into a clean saucepan and set aside until needed for the Lemon Curd Parfait Balls.
  18. For the Coconut Rocher, place the chocolate and coconut oil in a heatproof bowl. Microwave in 30-second bursts until completely melted, stirring at each interval.
  19. Add the toasted coconut and a pinch of salt to the melted chocolate mixture and stir well to combine. Gently stir in the feulletine and mix lightly until combined.
  20. Place a sheet of baking paper onto a clean chopping board. Transfer the mixture to the baking paper and use an offset palette knife to spread out thinly. Place a second layer of baking paper on top and use a rolling pin to roll the mixture to 3mm thick in an even layer.
  21. Place into the freezer until solid, about 30 minutes.
  22. Remove from the freezer and use a 20mm ring cutter to cut out several small discs. Place discs onto a take away container lined with baking paper and set aside in the freezer until needed.
  23. For the Lemon Curd Parfait Balls, place the gelatine into a bowl of iced water and set aside to soften. Place the sugar and water in a small saucepan over medium heat and bring to 120C.
  24. Place the egg yolks into an electric stand mixer fitted with a whisk attachment. Turn mixer to medium speed and begin whisking.
  25. Once the sugar syrup is at temperature, remove from the heat and immediately add the syrup to the whisking yolks in a slow, steady stream, then continue to whisk until light and fluffy and completely cool.
  26. Heat the Lemon Curd in the saucepan over medium heat until hot. Squeeze out the gelatine leaves to remove excess moisture, then add to the hot curd and stir until fully dissolved.
  27. Measure out 250g of the Lemon Curd and set aside for the Lemon Curd Parfait. Place remaining Lemon Curd into a piping bag and set aside in the fridge until needed for plating.
  28. Add the measured out Lemon Curd mixture to the whisked egg yolk mix and fold together.
  29. Add vanilla, salt, citric acid and lemon zest and fold together.
  30. Place the cream into an electric stand mixer fitted with a whisk attachment and whisk to medium peaks. Gently fold the cream into the lemon base.
  31. Adjust seasoning using fine salt, then transfer mixture to a piping bag. Lay out a 2.4cm silicone sphere mould sheet onto a tray. Carefully disperse the mixture into the sphere moulds so that the mixture comes all the way up to the top. Use a small offset palette knife to smooth the surface and remove excess mixture. Place into the blast chiller until frozen solid, about 30 minutes.
  32. Once set, remove from the blast chiller. Carefully remove the top layer of the silicone mould. Turn out the spheres into a paper lined take away container. Place into the freezer until needed.
  33. For the Candied Ginger Snow, bring sugar and water to the boil in a small saucepan over a medium heat. Add the ginger and simmer for 5 minutes. Remove from the heat then transfer to the jug of a blender. Add the ginger beer and blitz to a smooth purée.
  34. Season lightly and set aside in the blender jug in the fridge until needed.
  35. For the Fennel Shot, place a medium saucepan of well salted water over high heat and bring to the boil. Prepare an ice bath and set aside.
  36. Weigh out the fennel fronds, removing any large stems.
  37. Once the water is boiling, add the fennel fronds and blanch until vibrant green, about 30 seconds, then refresh in ice water until cold.
  38. Remove from the iced water, then place onto a square of clean chux cloth. Wrap up the chux and gently squeeze to remove excess water.
  39. Chop the fennel fronds into 1cm sections then spread onto a paper lined tray and place into the blast chiller for 5 minutes.
  40. Meanwhile, place the gelatine into a bowl of iced water and set aside to soften.
  41. Combine the cream, sugar and glycerine in a small saucepan over medium heat and bring to just below boiling point.
  42. Remove cream mixture from the heat. Squeeze out gelatine to remove excess water then stir into the cream mixture until dissolved.
  43. Place the cream mixture and the blanched fennel fronds into a blender. Blend on low speed for 20 seconds, then change to high speed and blitz thoroughly to emulsify.
  44. Pass mixture through a fine sieve into a clean bowl. Set mixture over an ice bath and cool by stirring occasionally with a silicone spatula.
  45. To finish the Candied Ginger Snow and the Fennel Shot Mixture, place a slotted spoon and one lined and one unlined take away container on the nitrogen safe bench.
  46. Place all nitrogen safety equipment on. Prepare nitrogen bath.
  47. Transfer the Fennel Shot mixture to a squeeze bottle.
  48. Take the squeeze bottle of Fennel Shot mixture and the jug of Candied Ginger Purée mixture to the nitrogen bench.
  49. Gently and slowly, drop single drops of Fennel Shot mixture into the nitrogen to achieve approximately 3 tablespoons of drops.
  50. Stir the drops with a slotted spoon to prevent them sticking together. Then remove with a slotted spoon once hard, after about 1 minute. Transfer to the paper lined take away container and set aside in the freezer until needed.
  51. To finish the Candied Ginger Snow, pour the ginger mixture, about half a cup at a time, into the nitrogen, stirring and crushing with a metal spoon until frozen solid in small pieces.
  52. Use a slotted metal spoon to remove the mix from the nitrogen bath and transfer about half to the blender jug. Working quickly, blend into a fine powder.
  53. Working very quickly, scrape powder out of blender and place into the unlined take away container and transfer to the freezer until needed for plating.
  54. Prepare all Garnish as per the ingredients list.
To Serve
  1. Use the chocolate base diagram as a guide. Orientate the chilled service plate so that the green rim is on the right.
  2. Place the frozen Caramelised White Chocolate Base in the lower, right quadrant of the plate, with the number 5 hexagon closest to you.
  3. Pipe a mound of Lemon Curd into the number 2, 4 and 5 hexagons. Pipe a small mound of curd just below the number 1 hexagon and next to the left rim of the number 3 hexagon.
  4. Fill number 1, 3 and 5 hexagons about 1/3 full with Crispearls. Fill remaining space with Fennel Shots
  5. Place a disc of Coconut Rocher at the corner join between number 1 and 2 hexagon, at 11 o’clock on the plate. Place another disc at the bottom right corner of number 1 hexagon. Place another disc in the corner join between number 3 and 5 hexagon. Place a fourth disc at the corner join between number 4 and 5 hexagon.
  6. Place 2 spheres of the Lemon Curd Parfait on top of number 2 and 4 hexagon and gently push down to secure.
  7. Take half a teaspoon of diced candied ginger and sprinkle in and around the dessert.
  8. Gently place the Italian Meringue printed shape over the 2 parfait balls and carefully set in place by locking over the spheres.
  9. Add a few fennel fronds. Rub fennel flowers between finger tips to dislodge fennel pollen and sprinkle over the whole dish.
  10. Remove Candied Ginger Snow from freezer and add a little nitrogen. Stir to break up the snow and return to a fine powder. Spoon some of the snow into the glass serving bowl.
  11. To serve, sprinkle 1 heaped tablespoon of Candied Ginger Snow over dessert at table.
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