Josh Donachie
"Not" lemon meringue pie by Josh Donachie
The Draft
The End Result
"Not" lemon meringue pie by Josh Donachie


Lemon curd
7 lemons juiced and zested
500g unsalted butter
9 yolks
6 whole eggs
300g sugar

“Cook out all the ingredients over Bain Marie slowly adding the butter until thick and pass the mixture and cool.”

200g egg whites
200g caster sugar
200g icing sugar

“Whisk whites and caster sugar until stuff, then slowly whisk in icing sugar.
Thinly layer some of the meringue on a lined tray and bake at 90 degrees for ten hours until dry, add freeze dried raspberries.”

Chocolate soil
200g of caster sugar
200g of ground almonds
120g of plain flour
100g of cocoa powder
135g of butter, melted

“Mix all of the ingredients for the chocolate soil on a baking tray at 160 degrees for 20 minutes, stirring every 5 minutes. Once cooked, leave to cool then store in an airtight container.”


Bronze fennel

“For me I like the dish to be assembled as natural as possible as the flavours work very well.
I add soil to the plate, then quenelle the lemon curd, and blowtorch some meringue. Place raspberries and bronze fennel where is natural. Place dry meringue shards where suited.”