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DESSERTS |
LEMON TART
Serves multiple | Preparation time 3 hours
![Lemon Tart Lemon Tart](https://www.tasteandflavors.com/wp-content/uploads/2024/05/yb8sFGAt.jpeg)
INGREDIENTS |
Almond Dough:
- 56g Butter
- 40g Icing sugar
- 14g Almond powder
- 2g Salt
- 100g Flour
- 20g Eggs
Lemon Cream (Prepare one day before):
- 230g Lemon juice
- 20g Lemon zest
- 200g Butter (cut into small cubes and frozen)
- 370g Eggs
- 260g Sugar
Lemon Confit:
- 200g Lemon juice
- 75g Sugar
- 50g Lemon zest
Italian Meringue:
- 90g Egg whites
- 180g Sugar
- 45g Water
PREPARATION |
Almond Dough:
- Put the soft butter in a mixer with the icing sugar, almond powder, and salt. Mix gently.
- Once the mixture is homogeneous, add the flour and then finish with the eggs.
- Finish mixing by hand if necessary.
- Refrigerate the dough for 2 hours.
- Roll out the dough with a rolling pin to about 0.3mm thickness.
- Fill your 18 cm diameter pie circles with the dough.
- Let stand for 2 hours in the refrigerator.
- Bake at 150°C (302°F) for about 20 minutes.
Lemon Cream (Prepare one day before):
- Put all the ingredients (except butter) in a saucepan and bring to a boil while stirring continuously.
- Once cooked, add the frozen butter and blend for about 5 minutes.
- Keep in the refrigerator.
Lemon Confit:
- Wash the lemons and remove the peel with a peeler.
- Boil the peels in a saucepan and drain. Repeat this process 3 times.
- Put the lemon juice, sugar, and zest in a saucepan and let it candy.
- Once candied, strain, blend, and add the juice gradually until the texture is smooth.
Italian Meringue:
- Slowly whisk the egg whites in a mixer.
- Cook the sugar and water in a saucepan to 118°C (244°F).
- Once at temperature, pour the sugar syrup onto the egg whites and continue to whisk until stiff peaks form.
ASSEMBLY |
- Put half of the lemon cream in the cooled pie crust, forming a dome in the middle. Freeze for about 1 hour.
- Poach the Italian meringue all around the pie.
- Sift icing sugar over the meringue and caramelize it in the oven on the grill setting.
- Once the meringue is caramelized, let the tart cool.
- Place the lemon confit in the center.
- Optionally, add lemon caviar and yellow and green lemon zests for garnish.