1. Sweet pastry – cream the butter and sugar together until light and creamy. ( paddle on machine) Slowly add an egg at a time and mix in well. De-seed the vanilla then add the vanilla seeds, lemon zest, salt and flour. Then knead with a hook on the machine for 1 – 2 mins. Leave to rest.
2. Pink meringue – whisk egg and sugar together over a baire marie until reaches blood temperature (37c) then remove to the kitchen aid and whisk on full speed to stiff peaks. Then add food colouring and whisk for 30 seconds to incorporate the colour. Pipe onto grease-proof 1.5cm high peaks and place in dehydrator for 1.5 hrs to dry out.
3. Lemon sugar – zest the lemons and add to the sugar. Place in the dehydrator for 1.5 hrs. after this blitz down in a robo coupe to a fine powder then mix in the popping candy and leave to the side in an airtight container.
4. Lime curd – juice and zest the lime. Whisk the eggs and egg yolks together. Melt the butter on a low heat then add the caster sugar, lemon juice and zest and the egg. Stir gently over a low heat until it coats the back of a spoon. Remove from heat and blast chill.
5. Raspberry gel – dissolve the sugar in the water on a low heat and add the raspberries to make a puree. Once the raspberries have broken down blitz with a hand blender and then pass through a fine sieve into a pan. Soak the gelatine in some water until blown. Remove from the water and squeeze out the excess water. Add the gelatine and mix in. return to the heat and bring to the boil to dissolve the gelatine. Once boiled pass again through a fine sieve and pour into a lined loaf tin and blast chill to set. Once set return to the robo coup and blitz to a piping gel. Add ultra tex if required. Place in piping bag and set to the side.
6. Dried lemon – slice the lemon on a mandolin and place in the dehydrator for 2 hours
7. Lemon curd tart – place all the ingredients into a large sauce-pan except the gelatine. Heat gently to 75c stirring continuously so not to scramble. Soak the gelatine to blown. Once blown squeeze out excess water, and the gelatine to the mix and stir in until dissolved. Line a half size gastro with Clingfilm and pour in the mix. Blast chill to set. Then cut 3 cm x 3 cm squared and put in the fridge till needed.
8. Sugar spring - place the isomalt and water in a pan and bring to the boil. Let cool slightly then using a steel carefully wrap each spring around 10 turns and leave to cool.
9. Pastry ring – roll out the pastry to 5mm thick and cut a rectangle strip 23 cm x 3.5cm. Grease spray an 8cm dia stainless steel ring on the inside and place the pastry inside the ring and gentley seal the edges together. Blind bake at 166c for 9mins. Leave to cool in the ring. Once cooled remove carefully from the ring and cool on a cooling rack. Shave the edges flat with a mircoplane.
10. The build – pipe the lime curd in the bottom of the ring then carefully place the lemon curd tart on the lime curd. Next pipe the raspberry gel either side of the lemon curd tart in the ring.
11. To plate – place a line of the lemon sugar on the plate and in the centre dab a little of the gel in the centre. Place the ring on top of the gel at the opposite alignment to the sugar. Place the sugar spring on top of the lemon curd tart and out of the opposite side of the ring.
12. Garnish with a mint sprig, pink meringue, edible flower and died lemon