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LEMON MERINGUE CHEESECAKE BAR

Lemon Meringue Cheesecake Bar

Ingredients

PASTRY BASE
  • DAWN® Shortcrust Pastry Mix 500g
  • Butter (softened) 200g
  • Whole Egg 50g
LEMON FILLING
  • DAWN® Delifruit Daily Lemon Fruit Filling 750g
  • DAWN® Sanatine Powder 38g
  • Boiling Water 75g
MOUSSE
  • DAWN® Neutral Fond 100g
  • Warm Water (minimum 22˚C) 100g
  • Lightly Whipped Cream 500g
  • Fat Coated Meringue Pieces 42g
MERINGUE TOPPING
  • DAWN® Silvia Fruit Tart Covering 500g
  • Cold Water 200g

 

Directions

PASTRY BASE

Add all the pastry base ingredients to a bowl fitted with a beater and mix on slow speed until a dough has formed (do not overmix). Roll out the pastry to 4mm thick. Dock the pastry and then cut a strip out to line a 540mm x 80mm bar frame. Place onto a silicone sheet lined baking tray and bake in a deck oven at 190°C for 10-12 minutes.

LEMON FILLING

Add the boiling water to the DAWN® Sanatine Powder and mix thoroughly. Then mix in the DAWN® Delifruit Daily Lemon fruit filling. When the pastry strip is cool, place in the base of the frame and layer it with the lemon filling. Place into the freezer and leave for at least an hour to set.

MOUSSE

Dissolve the DAWN® Neutral Fond powder into the warm water and then fold into the lightly whipped cream, then stir in the meringue pieces. Remove the lemon topped shortcrust from the freezer, top it with the mousse and level off with a palette knife. Place this into the freezer and allow to set (minimum 3 hours).

MERINGUE TOPPING

Add the DAWN® Silvia Fruit Tart Covering and water to a bowl fitted with a whisk and mix for 1 minute on slow and then 4-5 minutes on fast speed. Take the prepared frame from the freezer and remove the frame from the product. Pipe swirls of the meringue mix on top of the mousse and then brown off with a blow torch. Place into the fridge and then cut into portions once defrosted.