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Jose Romero Lemon

Travel lemon pie by Jose Romero

Travel lemon pie by Jose Romero


Jose RomeroAlthough it is obvious, a lemon ice cream is not the same as a frozen lemon. Newer generations may not know that the latter was the true king of desserts in Spain back in the 1980s. If we put aside nostalgia, that frozen lemon was, to put it generously, a not very refined dessert. The skin of the fruit was simply frozen and was filled with a kind of unbreakable sorbet for a normal spoon.

In Dulcypas, our Spanish pastry magazine, Jose Romero, professor at the School of Pastry of Barcelona (EPGB), rescues that mythical dessert from memory to renew it and turn it into a true pastry delicacy. In the new frozen lemon, the skin is confit and filled with a well-balanced ice cream. And it is presented in attractive segments topped by a candied lemon nugget.

Continuing our journey among lemons, we find an ingenious travel dessert. It is indeed for traveling as it is presented packed in a box. Inside, the recipient will find the three elements of a classic Lemon Pie in three nice bags: the cookie, the cream and the meringue. The set also includes a cardboard tray and two wooden spoons for tasting.