Lemon dessert bar
Lemon dessert bar — a Macphie recipe. Uses Macphie Sensation Cake Mix 12.5 kg, Lemon.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 6 min
- baking temperature
- 180 °C
- baking time
- 30 min
- setting time (lemon filling, fridge)
- 45 min
- cooling temperature (custard before pouring)
- 30 °C
- setting time (custard, fridge)
- 2 h
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Sensation Cake Mix 12.5 kg, Lemon | |
| Water | 350 g |
| Vegetable oil | 250 g |
| Eggs | 4 |
| Egg yolks | 4 |
| Caster sugar | 150 g |
| Lemon juice | 200 ml |
| Lemon zest, finely grated | 2 tbsp |
| Unsalted butter | 150 g |
| Italian meringue | 500 g |
Method
Place Macphie Lemon Sensation® into a bowl with water & oil and mix on slow speed for 1 minute, scrape down the bowl. Mix for 6 minutes on medium speed.
Pour mixture into a lined baking tray and spread to approx. 2cm high and bake at 180°C for 30 minutes.
Once cool, trim the top and crusts and place inside a lined frame.
Whisk the eggs, yolks, sugar, zest and lemon juice well in a bowl before adding to a pan.
Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is melted. Continue whisking steadily for several minutes until the mixture thickens to a custard consistency.
Pass the lemon filling through a sieve straight onto your sponge base. Level if needed and place in fridge for 45 minutes to set.
Pour the custard in to a pan and bring to the boil. Remove from the heat and add the bloomed gelatine.
Allow to cool to approx. 30°C and then pour over the cake.
Set in fridge for 2 hours.
Remove from the mould and cover the top with Italian meringue and lightly torch.
Slice and serve.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.