Frozen lemonade pie at Ritual
HOUSTON (FOX 26) - During a visit to Ritual, which opened on June 14, Chef Jordan Asher shows FOX 26 Morning News food segment contributor Cleverley Stone how to prepare popular frozen lemonade pie, an easy and refreshing treat you can make at home. Chef Asher even provides his recipe for the in-demand dessert.
Frozen Lemonade Pie
Chef Jordan Asher, Ritual
Filling
Ingredient Quantity Measure Technique
Egg Whites 180 grams room temperature
Sugar 300 grams
Honey 50 grams
Water 50 grams
Darjeeling Tea 4 grams grind fine with the sugar
Heavy Cream 244 grams
Sour Cream 72 grams
Bergamot Puree 200 grams
Lemon Extract 3 grams
Directions
- Place the room temperature egg whites in the stand mixer bowl fitted with the whisk attachment.
- Combine the tea sugar, honey and water in a sauce pot.
- Mix the heavy cream, sour cream, bergamot puree and lemon extract together in a large mixing bowl.
- Begin whipping the egg whites to a soft peak.
- Meanwhile, heat the sugar mixture to 245 degrees Fahrenheit, then slowly drizzle mixture into the whipping egg whites to make an Italian meringue.
- Once the egg whites come back to room temperature, fold them into the cream and lemon extract mixture.
- Pour into a pre-baked and chilled graham cracker crust and freeze.
Graham Cracker Crust
Ingredient Quantity Measure Technique
Graham Crackers 680 grams
Brown Sugar 113 grams
Browned Butter 270 grams
Directions
- Chop the graham crackers in the food processor to a fine crumb consistency.
- Mix with the sugar and melted browned butter.
- Press graham cracker sugar and butter mixture into a pie tin and bake in a 375 degree
- Fahrenheit oven for 10 minutes.
- Let cool to room temperature then place in refrigerator to chill.
- Prepare and fill chilled shell with pie filling.