Lemon Pot by Graham Hornigold



Standard Supplier 14th August 2014


Standard Supplier

Lemon Pot by Graham Hornigold

Recipe by Graham Hornigold – Executive Pastry Chef, Hakkasan, in association with Goodfellows


  • Lemon curd;
  • 470g Butter
  • 180g Crème Fraiche
  • 9 Eggs
  • 170g Yolks
  • 360g Lemon juice
  • 450g Sugar
  • 1 Lemon zest
  • Lemon Yoghurt mousse:
  • 200g Yogurt
  • 2l Gelatine
  • 70g Egg whites
  • 10g Sugar
  • 160ml Double cream
  • 120ml Lemon juice
  • 15g Honey
  • 15g Thyme
  • Oat crumble:
  • 125g Butter
  • 125g Demerara sugar
  • 250g Flour
  • 65g oats
  • Lemon honey and vanilla madeleine’s:
  • 1 vanilla pod
  • 50g Honey
  • 300g Melted butter
  • 250g Sugar
  • 6 Eggs
  • 2tsp Baking powder
  • 150g Ground almonds
  • 200g Flour
  • Lemon comfit:
  • 75g Lemon zest
  • 125g Sugar
  • 175g Lemon juice
  • Crumble meringue sheets:
  • 100g Egg whites
  • 200g Caster sugar
  • Italian meringue:
  • 100g Egg whites
  • 200g Castor sugar
  • 50g Water
  • Lemon mascarpone ice cream:
  • 750ml Milk
  • 250g Mascarpone
  • 2 lemon zests/juice
  • 50g Staboline
  • 10g Glycerine
  • 200g Yolks
  • 200g Sugar
  • 50g Pro crème
  • Lemon and vanilla pastry cream:
  • 500ml Milk
  • 175ml whipping cream
  • 175g Sugar
  • 50g Custard powder
  • 100g Yolks
  • 1 Lemon zest
  • 1 Vanilla pod
  • Crumble sticks:
  • 1 sheet of puff pastry
  • 150g lemon and vanilla pastry cream
  • 300g Cooked oat crumble


Lemon curd:
Place all ingredients in a large metal bowl over a Bain Marie of water.
Make sure the bowl does not touch the water.
Heat until 83oC whisking every now and again to prevent it from scrambling
Once cooked pass it through a fine chiniour and cool before using.
Lemon Yoghurt mousse:
Heat lemon juice, honey, and thyme allow to infuse for ½ hour, strain and heat to dissolve gelatine.
Whip cream to soft peak
Whip egg whites and sugar to firm peak
Add lemon thyme liquid to yoghurt
Fold in cream followed by egg whites,
Set in glass and allow to set.
Oat crumble:
Cream the butter, sugar together until soft and pale then add the dry ingredients. Bring it all together to dough.
Bake it off at 180c until golden brown.
Lemon honey and vanilla madeleine’s:
Mix the eggs and sugar to a thick sabayon
Melt the honey and butter together with the vanilla
Sieve the dry ingredients together.
Then on a slow speed slowly add a little of the dry ingredients to the sabayon followed by a little of the liquids and keep doing this until everything is mixed together.
Leave to rest for 24 hours before using.
Bake for 4 – 5minutes at 180c until golden brown and cooked all the way through.
Lemon comfit:
Peel and julienne the lemon zest making sure there is no pith on it.
Blanch and refresh the zest twice and then make a syrup with the sugar and lemon juice,
Once it is boiling add the zest back in and cook it out until the zest goes translucent.
Crumble meringue sheets:
Whisk the egg whites and sugar to a thick and glossy French meringue.
Spread thinly onto silpat mats and cover liberally with cooked oat crumble.
Dry in the convection oven for 1 hour at 100c or until dry.
Store in an airtight container with silicone crystals to prevent it going soft
Italian meringue:
Slowly whisk up your egg whites
Bring the sugar and water to 121c then pour over the egg whites
Put on full speed to cool down
Lemon mascarpone ice cream:
Bring the milk and Staboline and glycerine to the boil
Add the pro crème and whisk in,
Whisk your yolks and sugar together with the lemon zest until pale,
Pour the hot liquid over the eggs and stir together.
Return to the pan and cook out until it reaches 83c
Pour the mix over the mascarpone, mix it until it has all combined.
Finally add the lemon juice and strain the ice cream base through a chiniour
Chill before churning.
Lemon and vanilla pastry cream:
Heat the vanilla and lemon zest with the milk and cream
Infuse for 20 mins.
Whisk the sugar, yolks and custard powder together until pale,
Reheat the milk mixture and strain over the yolks and sugar,
Return everything to the pan and cook out until the floury flavour has gone and the mixture has
Crumble sticks:
Defrost the pasty
Beat the pastry cream until smooth
Then spread a thin layer onto the pastry.
Cover the pastry with the cooked crumble.
Cut into 4cm / 30cm strips.
Place the crumble side down on the table and twist the two ends in different directions until you have a long straw the length of the baking tray.
Lightly grease the baking tray with one spray then place your crumble straws onto the tray leaving any overhang that you might have on at this point. Once you have rolled all your straws press the ends of the straw on to the edge of your black trays so that they stick.
Rest the sticks in the freezer and bake at 180cin the deck oven for 10-15mins until they are golden brown.
Whilst still hot cut them into 12cm stick.

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