Citrus Meringue by Ruchit Harneja

Corporate Pastry Chef, Berg Hospitality Group

This contemporary reimagining of the classic lemon meringue pie features a refined combination of yuzu, Meyer lemon, and sweet lime presented in diverse textures that elevate the dining experience. Designed for luxury dining, this dessert showcases modern pastry artistry and was developed exclusively for Turner’s Cut, Berg Hospitality’s most opulent restaurant.

Yield: 12 servings

Yuzu Namelaka

• 375 g yuzu purée
• 20 g liquid glucose
• 5 silver gelatin sheets, bloomed in cold water
• 600 g white chocolate, 38%, melted
• 750 g heavy cream, 36% fat, lightly whipped

1. In a saucepan, bring the yuzu purée and glucose to a boil.
2. Remove from the heat and add the drained gelatin, stirring until fully dissolved.
3. Gradually pour the mixture over the melted white chocolate, emulsifying with an immersion blender until it is smooth and glossy.
4. Gently fold in the cold, lightly whipped cream.
5. Pipe the mixture along the walls of a cylindrical mold and partially freeze.

Meyer Lemon Curd

• 180 g egg yolks
• 150 g granulated sugar
• 180 g fresh Meyer lemon juice
• 4 g Meyer lemon zest
• 100 g salted butter, cubed
• 5 g vanilla bean paste

1. In a heatproof bowl over a double boiler, whisk together the egg yolks, sugar, lemon juice, zest and butter.
2. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
3. Remove from heat and strain through a fine-mesh sieve.
4. Stir in the vanilla bean paste.
5. Chill over an ice bath until completely cool.

Sweet Lime Streusel

• 40 g salted butter, cold and cubed
• 40 g brown sugar
• 40 g all-purpose flour
• 40 g almond flour
• 2 g sweet lime zest

1. In a stand mixer fitted with the paddle attachment, combine all ingredients.
2. Mix on low speed until a crumbly texture forms.
3. Bake at 180°C (356°F) until golden brown.

Almond Cake

• 120 g whole eggs
• 68 g granulated sugar, divided
• 84 g almond flour
• 35 g unsalted butter, melted
• 30 g egg whites

1. In a mixing bowl, whip the whole eggs with 51 g of the sugar until pale and foamy.
2. Gently fold in the almond flour.
3. Separately, whip the egg whites with the remaining 17 g of sugar to medium peaks.
4. Fold the meringue into the almond mixture until it is fully incorporated.
5. Pour onto a sheet pan lined with parchment paper and bake at 175°C (347°F) until set.
6. Once the mixture is cooled, cut into rounds to fit the base of the citrus mold.

Swiss Meringue

• 85 g egg whites
• 170 g granulated sugar
• 1 g salt
• 5 g vanilla extract

1. In a heatproof bowl over a double boiler, whisk together the egg whites and sugar.
2. Heat to 63°C (145°F), whisking constantly until the sugar is dissolved.
3. Transfer the mixture to a stand mixer fitted with the whisk attachment and whip on medium speed until the mixture cools and forms firm peaks.

Lemon Chocolate Spray

• 100 g white chocolate, melted
• 100 g cocoa butter, melted
• 1 g fat-soluble lemon-yellow color

1. Combine the melted white chocolate and cocoa butter.
2. Stir in the fat-soluble lemon-yellow color.
3. Load into a spray gun and apply an even coating over the frozen dessert for a velvety finish.

Candied Lemon Peel

• 2 Meyer lemons, peeled and cut into thin strips
• 200 g granulated sugar
• 200 g water

1. Fill a small saucepan with water and bring it to a boil.
2. Blanch the lemon peel in the boiling water for 30 seconds, then transfer to an ice bath. Repeat this process twice to remove bitterness.
3. In a separate saucepan, bring the sugar and water to a simmer.
4. Add the blanched lemon peels and cook until translucent.
5. Drain and let dry on a parchment-lined tray.
6. Optionally, toss in granulated sugar before use.

Assembly

1. Line the interior of a silicone cylinder mold or metal ring mold with the Yuzu Namelaka and partially freeze.
2. Fill the core with the chilled Meyer Lemon Curd.
3. Seal the base with a round of the Almond Cake and freeze overnight.
4. Unmold the dessert, keeping it in the freezer until you are ready for the next step.
5. Make the Swiss Meringue and pipe a decorative layer all around the outside.
6. Place the dessert in the freezer until set.
7. Coat the frozen shapes with the Lemon Chocolate Spray for a velvety effect.
8. Plate atop a base of the Sweet Lime Streusel and Swiss Meringue.
9. Garnish with the Candied Lemon Peel.

Photos by Public Content

(This recipe appeared in the Summer 2025 issue of Pastry Arts Magazine)