Jack-in-the-box type lemon pie with rosemary and pecan crumble, lemon powder and foam

Preparation time: 40 min

• Lemon curd

  In a small sauce pan, mix the cornstarch with the sugar and add the egg yolks and the lemon. Mix well. Add the water, the lemon juice and bring the preparation to a boil while whisking energetically for 30 seconds. Remove the pot from the stove and add the butter, mix with a whisk and wait for the cream to be homogeneous in consistency. Transfer the lemon curd to a container that will go in your fridge.

• Pecan and rosemary crumble

  Place all ingredients in a bowl and add the butter cut into small cubes. Knead the dough between your fingers until it has a sandy texture. Spread the mixture on a baking sheet lined with parchment paper. Bake at 350°F for 15 minutes, stirring the mixture every 5 minutes to ensure even cooking. Cool on the counter.

• Lemon foam

  Quarter the lemons and place them in a sauce pan. Add the water and the 1st shot of sugar. Bring to a boil and add the second quantity of sugar. Once it boils a 3rd time add the last shot of sugar and bring to a boil, lower the heat to simmer and cook for 20 minutes with a lid partially covering the sauce pan. Drain the lemons (keep the syrup) and place in the blender with a little bit of the syrup. Blend for 2 minutes until smooth and strain through a fine mesh sleeve to remove all the particles. Reserve the preparation in the fridge until it has cooled completely before serving.

• Lemon foam

  In a small sauce pan, boil the water, lemon juice and sugar.Remove from the heat and add the versawhip and xanthane powders and whisk to dissolve completely.Pour the entire mixture in a bowl and whisk until it has completely cooled (in a kitchenaid mixer it will be much easier).Transfer the mixture to the fridge and add to your dish when you are ready to serve.