As summer approaches, often with the arrival of heat, we tend to avoid having a good dessert at the end of a meal. But why give up this pleasure? If you are looking for a fresh dessert with a citrusy flavor, you must try Salvatore Aprea’s Lemon Curd. The delicate and fragrant taste of lemon makes this dessert the perfect conclusion to a summer meal at Da Tonino restaurant. Are you curious to discover the secrets of its preparation?

For the Lemon Curd:

  • 3 lemons
  • 3 eggs
  • 2 egg yolks
  • 220g sugar
  • 100g butter
  • 10g gelatin sheets


Start the preparation of the lemon curd by grating the zest of the 3 lemons, then squeeze and strain the juice. Put the gelatin in cold water to rehydrate. Cut the butter into pieces, place it in a double-bottomed saucepan for a bain-marie, and melt over low heat, then add the sugar and stir. In a separate bowl, beat the eggs with a whisk and add them to the mixture, continuing to stir and also add the lemon juice and zest. Keep stirring until it thickens, then add the gelatin and let it cool.

For the Cocoa Butter Bath:

  • 200g white chocolate
  • 100g cocoa butter
  • Yellow fat-soluble food coloring, as needed

Melt everything in a bain-marie.

For the Lemon Mousse:

  • 400g Lemon Curd
  • 600g semi-whipped cream

Mix the Lemon Curd with the cream and gently stir, then pour into lemon-shaped molds and freeze. Once ready, unmold them, dip them in the cocoa butter bath, and let them cool.

For the Italian Meringue:

  • 125g egg white
  • 250g sugar
  • 50ml water

To make the Italian meringue, pour the sugar into a saucepan, add the water, and cook over low heat, stirring to dissolve it. With the help of a food thermometer, reach 121°C. Meanwhile, gather the egg whites in a bowl and start whipping; when it starts to foam, slowly pour in the syrup, continuing to whip until the mixture becomes shiny and well whipped. Put it in a piping bag.


On a flat plate, place the meringue with the help of the piping bag. Using the bottom of a saucepan, press down on it to spread the meringue, and torch it with a culinary torch. Place 2 lemon-shaped desserts per portion on top of it and finish with mint leaves.