A refreshing take on your favorite summertime drink. Our Pink Lemonade Bowl is complete with sliced lemon bars, a spoonful of citrus apricot compote, grapefruit pearl and a crispy citrus meringue chard. Click to print. 
Ingredients
- 1 each Manifesto® Lemon Bar (cut in ½ to make triangles)
- Pink Lemonade Bowl with Manifesto Lemon Bar
- 2 Tablespoons Apricot Citrus Compote
- ½ tsp Pink Grapefruit Pearls
- 1 piece of citrus Meringue Chard
Directions
Slice the lemon manifesto bar in half diagonally.
Place both pieces of Lemon Bar in the bowl leaning one piece up against the other.
Place a generous spoonful of Citrus Apricot Compote over the edge of the lemon bars.
Place a few Grapefruit Pearls on top of the lemon bar half on the bottom of the bowl.
Finish with a broken piece of Crispy Citrus Meringue Chard.
Component Recipe: Apricot Citrus Compote
Ingredients
- 1/3 cup clementine compote
- ½ cup Blood Orange Puree
- Zest from ½ Lemon
- 1 tsp Lemoncello
- 10 each Apricot Halves (IQF or fresh in season)
Directions
In a small bowl place the Clementine Compote, Blood Orange Puree and lemon zest. Whisk together
Dice the apricot halves in a very small dice
Fold in diced apricots
Chill Covered until needed
Component Recipe: Citrus Dried Meringue
Ingredients
- 4 egg whites
- 1 cup granulated sugar
- 1 tsp cream of tarter
- Zest from one lime
- Zest from one lemon
Directions
Pre-heat oven to 200 degrees F
Place egg whites in a small kitchen aid mixer. Using the whip attachment, whip the whites until they foam, gradually adding the granulated sugar. Whip meringue into a stiff meringue. Fold the powdered sugar and zests into meringue.
Spread meringue on a half sheet pan that is lined with silpat or parchment paper.
Bake for 1 ½ – 2 hours Let cool. Peel silpat or parchment off of the meringue sheet, Break into small chards.
