02/01/2026
Lemon meringue tart
SWEET PASTRY 0,00 €
200 g Pastry wheat flour T65
120 g Butter
80 g Icing sugar
16 g Almond powder
40 g Whole eggs
2 g Salt
Sand all the dry ingredients with the butter.
Add the eggs and knead the dough briefly.
Cool quickly.
Roll out to 2,5mm, line two 18cm tart rings, stitch.
Blind bake for 20 minutes at 155°C.
Egg wash and finish baking for 5 to 10 minutes in the oven.
LEMON CREAM 0,00 €
90 g Lemon purée
150 g Whole eggs
120 g Caster sugar
2 g Gelatin powder
12 g Water
75 g Butter
Bring the lemon juice to a boil.
Blanch the eggs and sugar, add part of the hot lemon juice, then bring everything to a boil while
whisking.
Remove from the heat and add the rehydrated gelatin.
Cool to 40°C, add the diced butter, and blend.
Pour into the baked tart shells. Freeze.
ITALIAN MERINGUE 0,00 €
32,5 g Water
100 g Caster sugar
50 g Egg whites
Make a syrup with water and sugar, then cook at 118°C.
Whip the egg whites until soft and pour in the syrup. Whip until cold. Pipe on the lemon cream
to cover it completely.
FINISHING 0,00 €
10 g Icing sugar
Sprinkle the Italian meringue with icing sugar.
Caramelize lightly with a blowtorch, or for 2 minutes in the oven at 230°C.