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Yud's Lemon Concord

This beautiful and tasty dessert is a combination of a recipe test of a fruit curd from a  professional cookbook I purchased a few years ago, playing with  two types of transfer sheets, my great love for lemon and meringue, and ... also caramel. Yep, the brown sticks were forgotten in the oven and hence their tanned color, and amazing caramel taste. The result justified the perpetuation of the "mistake".


This is the ultimate dessert for Passover, it is beautiful, Kosher for Passover, and even gluten-free. 

The recipe is made of an 18cm ring

Ingredients for Meringue:

4 medium egg whites (105 g)
160 grams sugar
Half a teaspoon  lemon juice
155 grams powdered sugar
12 grams  cornflour (Starch)

Preparation of the meringue

  1. Whip sugar, egg whites and lemon juice to a hard foam. Remove from mixer.

  2. Mix well powdered sugar and cornstarch.

  3. Carefully add powdered sugar and cornstarch and mix well manually with a spatula.

  4. Transfer into a piping bag with a No. 9 tip.

  5. Draw 2 circles of 18 cm diameter on parchment paper, and turn the paper over.

  6. Pipe 2 spiral discs on the circles. 

  7. Use the rest if the meringue to pipe stick of 6 cm long. 

  8. For decorated sticks, simply pipe them on a paper transfer sheet. Never use chocolate transfers. They are plastic and are not intended for baking. You can of course skip this decoration and would still look great.

  9. Bake at 85 C degrees for about an hour to an hour and a half in turbo (check to see if they are easily detached from the paper). The meringue may be soft while still warm, so do not disconnect from the paper before full cooling.

Same without decor
individual size topped with cocoa 

Ingredients for Lemon Cream:
2 medium-sized eggs (100 g)
170 g sugar
60 g fresh lemon juice
90 g butter
2 tablespoons lemon rind
5 g  gelatin soaked in 30 ml cold water
250 g  double cream

Preparation of lemon cream

  1. whisk all the ingredients except the rind in a pot with a heavy bottom.

  2. Cook carefully over medium heat while constantly stirring. (The mixture slowly thickens while heating).

  3. Once you see the bubbling of boiling, remove from heat and sift immediately.

  4. Add the  lemon rind (after sifting).

  5. Once the gelatin has absorbed all the water, and turned onto a lump, melt it by heating it lightly in a microwave or in a hot water bath till it becomes clear liquid.

  6. Add the liquid gelatin to the lemon curd stirring constantly. Cool. The mixture curdles when it's cold.

  7. Whip the double cream and add to the curd.

  8. Once the cream has cooled, transfer to a piping bag - no tip is needed.


  1. Place an 18-cm Meringue disc lined with a 6 cm wide acetate strip.

  2. Pipe over the disc one-third of the cream in spiral motion.

  3. Place the second disc on top of the cream, andrepean step 2 with another third of the cream.

  4. Carefully remove the ring and the acetate.

  5. Cover the sides with the remainder cream, and attach the sticks around (if there is excess cream, add it to the layer above the top disc).

  6. Break the rest of the sticks in half and insert them diagonally in the top layer of cream in rows(see picture).

  7. Serve cold



  1. This can be made dairy free by using margarine instead of butter, and veggie cream instead of double cream

  2. for 3 individual serving make 6 discs of 8 cm instead of 2 discs of 18. Sticks will be the same size.

  3. Any excess cream can be added to the top layer. 

  4. If you make sticks without decoration, you can sprinkle some cocoa over just to break the white

  5. Leaving the meringues in the oven a little longer will tan them and give them a wonderful caramelly taste.

  6. Can be frozen up to one month

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