Field & Main's Neal Wavra shares not only a Meyer Lemon Mascarpone Cheesecake recipe but also the accompanying recipes for Graham Cracker Crumble, Meringue and Candied Meyer Lemon Peel.
In a mixer, beat together Mascarpone and cream cheeses until smooth.
Slowly add in sugar, seeds from the Vanilla Bean and Meyer lemon zest, then beat on high for 2 minutes or until light and creamy.
In a bowl, whisk Meyer lemon juice, whole eggs, egg yolks and heavy cream until well blended.
Reduce speed of mixer to medium and slowly pour the egg mixture into the cheese mixture. Mix until smooth and creamy. You will need to periodically scrape down the sides to fully mix the batter.
Pour the batter into a 9” x 13” glass baking dish (or 12” round pan), cover with aluminum foil, and place into a roasting pan and fill the pan with water 2/3 way up the height of the baking dish.
Bake for 1 hour or until the custard is set or has reached a temperature of 180° F.
Place the baking dish on a wire rack to cool.
Once cooled, custard can be put into a pastry bag to be used right away or into a container in the refrigerator until ready to use. If not using right away, gently whip the cheesecake prior to use for a smooth custard.
Graham Cracker Crumble
Use a food processor to make crumbs from the graham crackers.
In a bowl, mix together graham cracker crumbs and sugar.
Add melted butter into the graham crackers and sugar and mix until combined.
Spray a sheet tray with pan spay and then press mixture into a thin layer.
Bake for 15–18 minutes.
Remove from the oven and let cool, then crumble the mixture and store until needed.
Meringues
Place sugar and water into a small heavy bottom pot and bring to a boil.
Place the egg whites into a stand mixer. When the sugar mixture reaches a temperature of 240° F, start whipping the egg whites on medium high.
When the sugar mixture reaches between 246–250° F, carefully pour the sugar down the side of the mixer bowl, continuing to mix the egg whites.
Increase the speed of the mixer to high and whip until the egg whites reach room temperature or become stiff and glossy.
Transfer the egg whites to a piping bag with a #8 (808) star tip and pipe rosettes onto a parchment-lined sheet tray.
Place the sheet tray in the oven and bake for 1 1/2 to 2 hours, or until the meringues are firm to the touch.
Candied Meyer Lemon Peel
Remove Meyer lemon peel from the fruit and try to remove as much of the bitter white pith as possible, and cut into 1/4” (6mm) strips.
Place Meyer lemon peels into a pot of cold water and bring to a boil. Dump the water and repeat the process at least 3 times (this will help remove any remaining bitterness from the peel).
Combine the water, corn syrup and sugar in a heavy bottom pot and bring to a boil to dissolve the sugar.
Reduce the temperature to a low simmer and add the peels. Poach in the water mixture until the peels are translucent (~1 hr).
Toss the candied peels in granulated sugar and spread in a single layer on a parchment line sheet tray.
Bake in a 280° F oven for 1 1/2 hours.
To Assemble the Dessert
Place Meyer lemon cheesecake custard into a piping bag with a large round tip and pipe rounds of cheesecake onto a plate (alternately an ice cream scope could also be used).
Randomly spread graham cracker crumbs around the plate.
Top each cheesecake round with a meringue.
Randomly spread candied lemon peel around the plate.
Optional: garnish with a chiffonade or fresh mint.