Lemon tartlet composed of
– sweet pastry
– lemon cream
– meringue
Material used
– 2X Micro perforated silicone baking mat
– piping bags
For the lemon cream 🍋
60g lemon juice
75g sugar
75g egg
120g butter
1 sheet of gelatine
Lemon zest
Heat the eggs, sugar, lemon juice and zest in a saucepan. Cook at 85°C. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. When the mixture has come down to 60°C, add the cold butter cut into pieces. Mix, pour into a piping bag and place in the refrigerator.
Sweet pastry
70 g soft butter
130 g flour
45 g icing sugar
15 g almond powder
1 pinch of salt
1 egg yolk
Mix all the ingredients together. Line the dough with plastic wrap and refrigerate for 30 minutes. Roll out the dough thinly between two sheets of baking paper. Cut out the dough using cookie cutters and different sized sleeves to make the holes. Place in the freezer for a few minutes. Bake between two baking sheets. Leave to cool.
Meringue
2 egg whites
40g caster sugar
Beat the egg whites with an electric mixer and then gradually add the caster sugar. Fill a piping bag.
Assembly
Poach the lemon cream and meringue on the square of sweet pastry alternately. Place the square of sweet pastry with holes in it on top. Add small mint leaves all around.
