Sweet and tangy, these dessert sliders are a modern twist on the much-loved dessert combination of lemon and meringue. We used homemade no-churn ice cream, but you could absolutely use store-bought. The same goes for the lemon curd, store-bought is fine.


Food + Styling + Photography by china squirrel

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MAKES 12

NO-CHURN VANILLA ICE CREAM:
1⁄2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 cup heavy or whipping cream

FOR THE MERINGUES:
2 egg whites, room temperature pinch salt
1 cup granulated sugar
1 teaspoon vanilla extract

FOR THE LEMON CURD:
4 large egg yolks
2⁄3 cup granulated sugar
1 tablespoon freshly grated lemon zest
1⁄3 cup fresh lemon juice pinch salt
3 ounces unsalted butter, cut into cubes

FOR SERVING:
12 Mini Brioche Buns, split and toasted
12 toothpicks
1 tablespoon confectioners’ sugar, sifted
  1. For the ICE CREAM, mix condensed milk and vanilla into a large bowl until well combined. Set aside.
  2. In a separate bowl, use an electric mixer to whip cream until stiff.
  3. Gently fold 1⁄3 of the whipped cream into the condensed milk mixture until it is fully combined. Then gently fold in the remaining whipped cream.
  4. Pour into a metal loaf pan. Cover with aluminum foil and freeze until firm, about 8 hours.
  5. For the MERINGUE, preheat oven to 220°F. Use a pencil to trace 12 21/2-inch circles onto 2 sheets of parchment paper, using a cookie cutter or jar lid as a guide. Invert the paper onto baking sheets.
  6. Place egg whites into a clean dry bowl. Use an electric mixer to beat egg whites and salt until soft peaks form.
  7. Gradually add sugar, a tablespoon at a time, beating well between each addition. Add vanilla and continue beating for a further 3 to 4 minutes or until meringue is stiff and glossy.
  8. Spoon into a piping bag fitted with a small star nozzle.
  9. Working one at a time, start at the center of a traced circle, and pipe concentric circles until the circle is filled.
  10. Reduce oven temperature to 200°F. Bake for 1 to 11⁄4 hours or until firm to touch. Turn off oven, and leave meringues in the oven to cool completely.
  11. For the LEMON CURD, Fill the bottom pot of a double boiler with 1-inch to 2-inches of water over high heat. Once the water begins to boil, reduce to low heat and keep water at a simmer.
  12. Place egg yolks, sugar, lemon zest, lemon juice, and salt into the top pot of a double boiler. Whisk until well blended.
  13. Place over simmering water, and whisk continuously until mixture thickens, about 10 minutes.
  14. Remove pan from heat. Gradually add butter pieces. Whisk until butter melts and curd is smooth.
  15. Pour into a sterilized jar or bowl, and place a piece of plastic wrap directly on top, touching the top of the curd to prevent a skin from forming. The curd will thicken as it cools.
  16. TO SERVE: Remove ice cream from freezer about 10 minutes before serving to soften slightly.
  17. Split and lightly toast brioche buns. Allow to cool.
  18. Spread the cut side of each brioche bun with a spoonful of lemon curd then top with a meringue round. Spread a little more lemon curd over the top of each meringue. Finally top with a small scoop of ice cream. Replace brioche tops.
  19. Insert a toothpick down the center of each. Dust with confectioners’ sugar. Serve immediately.

TIP:

.
Sweet and tangy, these dessert sliders are a modern twist on the much-loved dessert combination of lemon and meringue. We used homemade no-churn ice cream, but you could absolutely use store-bought. The same goes for the lemon curd, store-bought is fine.
Photography by

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