Lemon domes filled with lemon cream

Lemon domes filled with lemon cream

Delizia al limone

By
From
The Amalfi Coast
Makes
8
Photographer
Helen Cathcart

Bubbles of air in the sponge and the lemon-scented cream make this dessert heavenly.

For the lemon curd

Ingredients

Quantity Ingredient
40g golden caster sugar
40g unsalted butter
1 lemon, finely grated zest and juiced
2 egg yolks

For the custard

Quantity Ingredient
250ml milk
1/2 vanilla pod, seeds removed
4 egg yolks
1 lemon, finely grated zest
75g caster sugar
20g cornflour

For the lemon syrup

Quantity Ingredient
100ml limoncello
100g golden caster sugar
1 lemon, finely grated zest and juiced
100ml water

For the sponge domes

Quantity Ingredient
1 quantity Sponge cake, baked in 8 semi-spherical moulds measuring 8 cm in diameter and 4 cm deep
or 8 ovenproof cappuccino cups
150ml whipping cream
30g golden caster sugar
80-100ml milk

Method

  1. Start by making the lemon curd. Put the sugar, butter and lemon juice and zest in a small saucepan. Bring to the boil and stir constantly, then remove from the heat. Add the egg yolks and keep stirring until the mixture has thickened. Transfer to a bowl and cover the surface with clingfilm to avoid a skin forming.
  2. To make the custard, heat the milk with the vanilla in a medium saucepan until warm. In a bowl, whisk together the egg yolks, lemon zest, sugar and cornflour. Whisk in a little of the warmed milk and then pour this mixture into the saucepan with the rest of the milk. Stir with a wooden spoon until the mixture thickens, then remove from the heat. Transfer to a bowl and cover the surface with clingfilm to avoid a skin forming. Allow to cool.
  3. To make the lemon syrup, boil all the ingredients together in a small saucepan for a couple of minutes and then leave to cool.
  4. Preheat the oven to 180°C. Grease and flour either a 20 cm round tin or 8 semi-spherical moulds measuring 8 cm in diameter and 4 cm deep, tapping out any excess flour. When the oven is hot, sprinkle the sugar on a baking tray lined with baking parchment and heat in the oven for 5 minutes.
  5. Whisk the eggs in a large bowl for 1 minute, using an electric mixer. Pour in the warm sugar and continue to whisk, adding the vanilla and orange zest, if using, until it leaves a ribbon trail on the surface. To check you’ve whisked enough, turn off the mixer and make a circle with the beaters over the bowl; the mixture should sit on the surface before sinking in. If there is no trail, continue to whisk. When ready, sift the flour into the bowl and gently fold in. Mix in the melted bu”tter. Pour the mixture into the prepared tin or moulds and smooth the surface.
  6. Bake in the oven for 25–30 minutes for the large cake 15–20 minutes for the smaller cakes, or until golden brown and a metal skewer inserted into the cake(s) comes out clean. Remove from the oven and turn out onto a wire rack.
  7. Place the domes on a wire rack flat side up, prick the surface with a cocktail stick and brush with half the lemon syrup. Turn them over and repeat on the other side.
  8. In a bowl, mix the lemon curd and custard together. In a separate bowl, whisk the whipping cream and sugar together to form soft peaks and fold this into the lemon curd and custard mixture. Put the mixture into a piping bag and use the tip of the nozzle to make a small hole in the base of the domes and fill with the cream. Transfer the remaining cream into a bowl and mix with the milk so that it becomes the consistency of runny custard. Turn the filled domes rounded side up and lay on a wire rack. Drizzle over the remaining lemon syrup to moisten the sponge. Pour the rest of the loosened cream over the domes to cover them.
  9. Decorate them as you wish, with a few more curls of lemon zest or whipped cream.

A note on oven temperatures:

  • It has been assumed throughout that a fan-forced oven is being used. Please adjust your temperatures to 20°C higher if you are using a conventional oven.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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