Lemon Bombe

Name: Lemon Bombe
Yield: Serves 10–12
Cuisine: American
Ingredients: 8-inch Génoise; 3 bright-skinned, unblemished organic lemons; Lemon Mousse, with the larger amount of gelatin; Lemon Mousse, with the larger amount of gelatin; 3 bright-skinned, unblemished organic lemons; 1½ cups sugar; 2–3 tablespoons minced unsalted pistachios (optional)

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Ingredients

1½ cups sugar
3 bright-skinned, unblemished organic lemons
8-

Americas
United States
Dessert

Method

To Prepare Lemon Slices and Line Mold: Stir sugar and 1 ½ cups water together in a small saucepan. Bring to a simmer. Meanwhile, wash and slice lemons ⅛ inch thick; you will need about 18 good slices. Poach lemon slices gently in simmering syrup, covered, until tender, 15–20 minutes. Cool poached fruit in syrup. Cover and chill until needed, up to 2 weeks in advan