Deconstructed Lemon Meringue with Watermelon Sorbet

A refined take on the classic lemon meringue, featuring crisp lemon sable crumbs, velvety whipped lemon curd, airy toasted meringue shards, and a refreshing watermelon sorbet to cleanse the palate.

Steps

1. Prepare Watermelon Sorbet:
2. - Blend watermelon, sugar, and lemon juice until smooth.
3. - Strain to remove pulp.
4. - Freeze in an ice cream maker or freeze in a container, stirring every 30 minutes until smooth sorbet forms.
5. Make Lemon Curd:
6. - Whisk egg yolk, sugar, and lemon juice in a heatproof bowl.
7. - Cook over simmering water, stirring constantly until thickened.
8. - Remove from heat, stir in butter until smooth.
9. - Chill.
10. Prepare Meringue Shards:
11. - Whip egg whites until soft peaks form.
12. - Gradually add sugar, whipping to stiff peaks.
13. - Spread thinly on parchment paper and bake at 90°C (195°F) for 1 hour until dry.
14. - Cool and break into shards.
15. Make Lemon Sable:
16. - Rub butter into flour, lemon zest, and powdered sugar until it resembles breadcrumbs.
17. - Press into a flat layer on a baking sheet.
18. - Bake at 180°C (350°F) for 12 minutes or until golden.
19. - Cool and crumble into coarse crumbs.
20. Assembly:
21. - Spoon lemon curd onto a chilled dessert plate.
22. - Arrange watermelon sorbet quenelle alongside.
23. - Sprinkle lemon sable crumbs around.
24. - Artistically place meringue shards atop or beside curd.
25. - Garnish with micro mint or lemon balm if desired.