I love deconstructed desserts because they save time, are hassle-free, and make for a beautiful presentation. This lemon custard is by far the best I have ever had. Top each one with the nut brittle, and I promise each plate will be scraped clean!

Deconstructed Lemon and Mango Meringue Pie
- Cooking and Prep: 40 m
- Serves: 6
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Contains:
Ingredients (11)
Mango Puree
Lemon Custard
Pecan Almond Brittle
Start Cooking
Prepare the Mango Puree
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Puree mango in the food processor for five minutes.
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Add mango puree to a small pot with sugar and 1/4 cup water. Simmer for five minutes, then set aside.
Prepare the Lemon Custard
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Beat egg whites on high speed until stiff.
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In a separate bowl, beat egg yolks.
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Add lemon juice, one and a half cups water, sugar, tapioca starch, and beaten eggs yolks to a small pot and whisk well.
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Cook over medium heat, stirring constantly, until thickened to a pudding-like texture.
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Remove from heat. Whisk in the beaten egg whites.
Prepare the Almond Brittle
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Heat sugar in a large skillet, whisking constantly, until golden brown. Watch carefully because it can burn easily.
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Mix in pecans and almonds, then pour mixture onto prepared parchment paper. Flatten it down and let cool.
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Break brittle into large pieces. Pulse half of the brittle in the food processor to make brittle crunch.
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To assemble, plate custard with mango puree, or alternatively layer in a glass cup. Add some pieces of brittle bark and sprinkle with brittle crunch to finish.
Credits
Photos and Styling by Chay Berger
Table Setting by Chayala Goldstein