All I have heard from AK since this lesson is, ‘yemon keem, yemon keem’ – it was that good. This was take two on restaurant desserts and by far the easiest lesson thus far…until it was time to make the canelle, oy.
The creme citron is really a richer version of lemon meringue pie filling. It has butter added at the end to finish the creme, and it’s amazing. It’s not too tart and just the right amount of richness…and you can eat an entire container in one sitting (although you pay for it later!). We added a crisp made with baguette crust – nothing goes to waste here – and a raspberry foam. The dessert is simple and to the point, sadly my plate is a bit cluttered…but that is what this chef liked.