Bitter lemon tart

Recipe

BITTER LEMON TART

Recipe for ten 8 cm tart

ALMOND CREAM

LEMON PUREE

LEMON CREAM

LEMON MERINGUE

LEMON TOPPING

1.
ALMOND CREAM
Beat the butter with the sugar and the almond powder. Incorporate the eggs gradually and finish with the rum. Add to piping bag. Garnish about 5 g in the bottom and bake at 170°c.
2.
LEMON PUREE
Cook the zest sous-vide at 100°c for 20 minutes. Pour the cooked zest into a saucepan, then add the sugar mixture, pectin. Boil 1 minute. Cool quickly. Garnish the pies and freeze
3.
LEMON CREAM
Hydrate the gelatin in cold water for 20 minutes. Cook zest, juice, eggs, sugar, in the first boil. Strain, then add the gelatin. Mix then add the butter gradually. Cool quickly, then garnish, and freeze.
4.
LEMON MERINGUE
Heat the whites, sugar, and dry whites in a bain-marie at 70°c. Add the lemon rind/zest to the mix then blend. Pipe out in little drops using a Honoré piping tip.
5.
LEMON TOPPING
Mix the ingredients together, then add to the piping bag and garnish the center of the tart.