Lemon Crumb

Candied Lemon



  1. Preheat oven to 180C.
  2. For the Honey Semifreddo, place egg, yolk and caster sugar into a bowl over a saucepan simmering water and whisk until pale and thickened, about 6 minutes. Remove from heat and gently fold in honey until fully incorporated.
  3. Meanwhile, whip cream to stiff peaks.
  4. Fold the honey egg mixture into the whipped cream and transfer into 12 x 6cm hemisphere moulds. Set aside in freezer until set.
  5. For the Lemon Crumb, line a baking tray with baking paper. Place all ingredients into a food processor and blitz until mixture has just come together. Spread mixture thinly onto tray and bake until golden, about 10-12 minutes. Remove from oven and set aside to cool completely.
  6. Once cooled, break up biscuit and blitz in a food processor to a coarse crumb. Transfer to baking tray and bake until lightly golden, about 8 minutes. Set aside.
  7. For the Candied Lemon, combine sugar with 1 cup of water in a small saucepan and heat until sugar has dissolved. Add lemon rind and cook for 20 minutes. Remove lemon strips and set aside on a tray lined with baking paper.
  8. For the Honey Lemon Caramel, combine all ingredients in a small saucepan over medium heat and stir until dark brown, about 12 minutes.
  9. To serve, spoon some Lemon Crumb on the plate, place a dome of Honey Semifreddo on one end of crumb and top with a piece of Candied Lemon. Finish with Honey Lemon Caramel.

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