Three Textures of Lemon—Curd, Chiffon, and Sorbet

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Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Three textures of lemon—curd, chiffon, and sorbet, garnished with a trio of glassy tuiles, served in three glasses. Three textures—creamy, airy, and icy—are used to showcase the versatility of one ingredient. In winter, when the fresh produce possibilities dwindle to a precious few, the always-reliable lemon handily comes to the rescue. If fragrant, low-acid Meyer lemons are available, by all means use them in the sorbet, adding yet another layer of contrast to the other two elements, made