The recipe gives 3 large portions or 6 small portions. Both oatmeal and lemon curd can be prepared several days before serving. Store the lemon curd in an airtight jar in the refrigerator and the oatmeal in an airtight jar at room temperature.
Ingredients (lemon curd):
5 egg yolks from large eggs
2 whole large eggs
grated peel from 1 lemon
110 ml lemon juice = juice from about 3 lemons
1 dl powdered sugar
50 g cold butter
50 g butter, room warm
1 dl wheat flour
0.5 dl oatmeal
0.5 dl of powdered sugar
1 tablespoon light syrup
2 teaspoons vanilla sugar
Ingredients (cream cheese):
300 g of cream cheese
2 cups whipped cream
1.5 dl icing sugar
2 egg whites
1 dl powdered sugar
Lemon curd – step by step
Oat crumbs, cream cheese cream and meringue – step by step
Begin by making the lemon curd. It needs some time to cool and solidify. Put egg yolks, eggs, grated lemon zest, lemon juice and powdered sugar in a heat-resistant bowl or bowl. The fastest and easiest is to use a metal bowl as it conducts heat much better than a glass bowl.
Pour about 1 cup of water into a saucepan. Let the water simmer on medium heat with the bowl placed on the pan opening. It is important that the water boils and does not boil for it to be a lovely cream and not the scrambled eggs. Stir constantly, about 5 minutes, until the cream thickens and has the same texture as a bearnaise sauce.
Remove the bowl from the heat. Cut the butter into pieces and stir it into the hot lemon curd until it melts completely. The butter both makes the lemon curd cool quickly, breaks off the acidity in a good way and gives the curd a really nice glossy finish.
Pour the curd into an airtight jar and allow to cool before putting on the lid and place in the refrigerator to cool completely, for at least 1 hour.
Meanwhile, you can do the oat crumb. Set the oven to 175 degrees (upper and lower heat) and cover a plate with baking sheet paper.
Add all ingredients to the oat crumb in a bowl. Pinch up to a crumbly dough. Spread the dough evenly over the plate and bake in the center of the oven for about 10-15 minutes or until the crumb is a nice golden brown color. Allow to cool completely.
Time to make the cream cheese cream! Whip cream cheese and whipped cream creamy into firm tops with electric whisk. Aim down the icing sugar (important that you aim, otherwise you will get lumps in the batter) and gently turn together to a smooth batter with a licking pot.
Take out the glasses you want to serve the dessert in and start by having oatmeal in the bottom, then cream cheese filling and then lemon curd. Continue turning layers until you reach the edge of the glass. Place the glasses in the refrigerator while doing the meringue.
Beat the egg whites to firm tops with electric whisk in a bowl of glass or metal. Add the powdered sugar a little at a time while continuing to whisk with electric whisk.
Place a small saucepan of water on the stove. When the water starts to boil, place the bowl on the pan and lower the heat to medium. Continue stirring in the meringue by hand with balloon whisk until the sugar crystals melt.
Remove the bowl from the heat and whisk with electric whisk until the bottom of the bowl has cooled.
Sprinkle the meringue generously in the glass and burn it if you like with a gas burner. Serve directly or store in the refrigerator.
Make the dessert gluten-free by replacing the flour in the oat crumb with 2 dl gluten-free flour mix of any kind and 0.5 tbsp pofiber.