FEAST Brown Hound Bakery_8

Brown Hound Bakery Lemon Temples

These sugary treats are a perfect example of just why people return again and again to Drogheda’s Brown Hound Bakery for a sugar fix.  As requested by popular demand, here is the recipe, from our Spring/Summer 2013 issue, so that you can make some yourself, to FEAST upon!

For the pie dough:

500g plain flour

1 tablespoon caster sugar

2 teaspoon salt

340g unsalted butter

1 tablespoon apple cider vinegar

For the lemon curd:

3 eggs

4 egg yolks

190g sugar 

260g butter

30g cornflower

3 lemons

For the Italian meringue:

150g egg whites

300g caster sugar

50ml water

For the pie dough:

Sieve the flour. Add the salt and sugar. Lightly rub in the butter until you have a rough bread crumb-like consistency. Make a well in the centre. Combine the water, eggs and cider vinegar. Pour into the well and gradually combine with the dry mix until it comes together to form a thick dough and leaves the sides of the bowl clean. Wrap in parchment paper and chill for at least 30 minutes

For the Italian meringue:
Lightly whisk the egg whites in a metal bowl with a hand mixer until foamy. Set aside. Boil sugar to a temperature of 180 ̊C (soft ball). You will need a proper sugar thermometer for this. Be careful as hot sugar is very dangerous.
Carefully pour the hot sugar in a steady stream into the egg whites while slowly whisking. Increase the speed until the egg whites have increased in volume and have cooled.

For the lemon curd:
Melt the butter and add sugar, lemon zest and lemon juice. Bring to the boil. In a separate bowl combine the egg yolks and cornflower to a smooth paste. Pour some of the hot liquid onto egg mixture and whisk quickly to ensure the eggs don’t scramble. Pour this mixture back into the pot and cook very gently until smooth. Allow to cool.

To assemble:
Roll out the pie dough and cut into discs measuring 10cm in diameter. Place the discs in a mini pie tray and bake blind by placing a layer of parchment paper filled with baking beans in the base. Bake at 180 ̊C, Gas Mark 4 for 15-20 minutes. Allow to cool. Pipe in the lemon curd then pipe on the meringue. Gently torch until desired color is achieved. Serve immediately or they can also be carefully stored in an airtight container in the fridge a day in advance of serving.

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