This simple make-ahead deconstructed lemon meringue pie includes lemon curd, delicious chocolate puff pastry, raspberry sauce and fresh berries. While it requires a few components, the lemon curd and sauce can be made ahead of time while the meringue is store purchased. Requiring only a few simple steps to prepare, the Chocolate Puff Pasty taste best when baked on the day of you are serving it.
1 package Dufour’s Chocolate Puff Pastry
¼ cup ground sweet chocolate
¼ cup finely chopped dark chocolate chips
1 egg, whisked with 1 tablespoon of water
16 white meringue cookies
½ cup lemon curd, recipe below
½ cup raspberry sauce, recipe below
Preheat the oven to 375˚F. Line a sheet tray with parchment paper. Remove the puff pastry from the packaging. Lay on a floured board. Cut into 4 quarters and then each quarter into four pieces. Mix the powdered chocolate with the chopped chocolate. Brush the top of the Puff Pastry with the egg wash. Sprinkle with the chocolate mixture and place on the parchment. Bake the squares for 18-20 minutes or until nicely puffed and dry to the touch.
Crush the meringue cookies into fine crumbs. Place the crumbs evenly on four plates. Top with ¼ cup of lemon curd, and then top with the chocolate puff pastry. Add raspberry sauce and fresh berries to the plate.
4 large eggs
1 cup sugar
2/3 cups fresh lemon juice
Grated zest of one lemon
½ stick (2 ounces) unsalted butter at room temperature, cut into 8 pieces
Use a bowl from an electric mixer that will fit over a saucepan of simmer water without touching the water. Fill the saucepan with 2 inches of water and bring the water to a simmer.
Add the eggs and sugar to the mixer bowl. Fit the mixer with a whisk attachment and whip at high speed until light and fluffy. Add the lemon juice and zest and whisk until incorporated. Set the mixer bowl over the simmering water and cook the mixture, whisking constantly by hand until smooth, thick and custard-like. Remove from the heat and one piece at a time whisk in the butter. Transfer to another bowl and cover with plastic. The curd can be made a week in advance. Keep in a refrigerator in an air-tight container.
8 ounces of Raspberry Jam
2 tablespoons fresh lemon juice
In a saucepan over medium heat, add the raspberry jam and melt. Whisk in the lemon juice and simmer for 20 minutes. Cool completely and refrigerate in an air-tight container for one week.