(PIX11) -- The 15th annual Taste of Tennis Gala will take place Thursday, August 21st from 7-10pm at the W Hotel in New York City. Taste of Tennis is a one-of-a-kind event featuring fine food prepared by NYC`s top culinary minds, signature cocktails, interactive experiences, live music and appearances by the world`s greatest tennis players. Headlining this year`s gala will be Chef Masaharu Morimoto and professional tennis star Serena Williams. Proceeds from the event will benefit City Harvest.
CHEF Zac Young will of course also be serving his delicious food at the Taste of Tennis Gala - He is the Executive Pastry Chef for the David Burke Group and now David Burke`s newest restaurant, fabrick. Zac stops by to give us a taste of what he has in store.
Zac Young’s recipe:
Lemon Meringue Pie Shots with Disco Tennis Balls
By Executive Pastry Chef Zac Young- David Burke Group/David Burke fabrick
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Juice of 4 lemons
¾ cup sugar
3 whole eggs plus one yolk
2 sticks of butter
Whisk together the lemon juice, sugar, eggs, yolk in a heatproof bowl over a hot water bath. Whisk continuously for about ten minutes, or until it’s nice and custard-y looking. Slowly incorporate two butter, cut into small pieces (you don’t want it to break, and it will if you dump in the butter all at once!). Transfer to another dish, cover with plastic wrap (which should touch the top of the custard), and refrigerate a couple of hours to set.
Graham Cracker Crumble:
¾ cups graham cracker crumbs
1/3 cup all-purpose flour
¼ cup granulated sugar
1 stick of butter
Pinch of salt
Combine graham cracker crumbs, all-purpose flour and granulated sugar. Then mix in the butter, melted, and smoosh together with your hands until nicely incorporated. Spread across a baking sheet and bake at 350 for about 15 minutes, stirring every 5 minutes. The end result should look like delicious sand.
Meringue: In a very clean bowl (use the bowl from your stand mixer if you have one), combine 4 egg whites (no yolks at all!), ¾ cup granulated sugar, and half a vanilla bean. Place bowl over hot water bath and warm it up until the sugar dissolves, and then remove the mixture from the water bath and beat it on high until cool. The end result should be a thick, marshmallow-y looking fluff.
Assembly, spoon some lemon curd into 8 small jars and top with graham crumble. Top with meringue and gently toast with a kitchen torch.