Summer desserts often require freshness, lightness, and bright flavor accents. That is why the sourness of lemon becomes the perfect addition to berries, creamy fillings, and delicate dough. Confectioner and winner of the second season of "MasterChef" Liza Glinkskaya shared two recipes with Wave RBC.UA that can be prepared in advance and stored in the refrigerator — a lemon pie with berries and tiramisu with lemon curd.
Lemon pie with berries: crispy dough and delicate filling
This dessert combines thin phyllo dough with a creamy lemon filling, raspberries, and blueberries. The preparation process is simple but requires attention to detail.
First, melt the butter. Grease one sheet of phyllo dough with it and cover with a second one. Place the berries on top — raspberries and blueberries. Prepare a round mold with a diameter of 25 cm. Roll up the dough with berries and place it in the mold in the form of a spiral. Grease the top with butter and bake for 10 minutes at 180°C in convection mode.
Meanwhile, prepare the filling: mix eggs with sugar, add cream and lemon zest. Take the pie out of the oven and pour the mixture over it — there is no need to wait for the dough to cool. Return the pie to the oven for about 30 minutes at the same temperature. Five minutes before it is ready, add fresh berries on top and bake for a few more minutes. Let the finished pie cool, and before serving, sprinkle with powdered sugar.
Tiramisu with lemon curd: a citrus version of the classic
This is a modern interpretation of the traditional Italian dessert. Savoiardi biscuits are soaked in lemon syrup with limoncello (or water, if alcohol is undesirable), and between the layers, mascarpone cream and lemon curd are added.
To prepare the lemon curd, grate the zest and squeeze the juice of the lemon. Combine them in a saucepan, bring to a boil, then strain. Separately, mix eggs with sugar and add the hot aromatic lemon juice. Pour the mixture into a saucepan and, stirring constantly, bring to a boil. After boiling, keep on the heat for another 10–15 seconds.
Pour the mass into a tall container, add cold butter, and blend until smooth. To cool the curd faster, Glinkskaya advises pouring it into a shallow container, covering it tightly with cling film, and placing it in the refrigerator.
For the syrup, mix water, sugar, lemon juice, and liqueur (or water). Put it on the stove and bring to a boil, then pour into another container.
The cream is made from mascarpone, powdered sugar, and cold cream — beat with a whisk on medium speed until a delicate, airy mass is obtained that holds its shape.
Assemble the dessert in a mold measuring 26x21 cm, 6 cm high. Soak the savoiardi in the syrup and place them on the bottom of the mold. On top — cream, curd, then savoiardi again, cream, and curd. It is best to use a piping bag without a nozzle. A silicone spatula is convenient for smoothing the cream.
Use part of the cream for decoration — pipe it over the curd using a round nozzle with a diameter of 12–14 mm. Decorate with lemon zest and a few mint leaves.
Both desserts are perfect for a summer table, a festive feast, or a cozy evening with friends. And most importantly — they can be prepared in advance, which is especially valuable during the vacation season and countryside gatherings.
