Lemon Meringue Tart
PATE SUCRE
INGREDIENTS
405 g pastry flour
270 g butter
165 g 10x
54 g almond flour
90 g eggs
90 g salt
DIRECTIONS
Combine the dry with the paddle. Add butter and mix till sandy.
Add eggs and mix until just combined.
Form into a 2 cm thick square block, wrap and rest on cooler overnight.
Roll out to 2-3mm thick (about 2 quarters thick) and cut as needed.
Line rings per Chef's demo. Bake from frozen at 325°F until light golden brown.
LEMON CURD
INGREDIENTS
176 g eggs
167 g sugar
141 g lemon juice
264 g butter
2 g gelatin
DIRECTIONS
Bloom the gelatin in ice water.
Combine the eggs, juice, and sugar over a double boiler until thick and bubbles are incorporated (83°C)
Remove from heat and add the gelatin, whisk to dissolve.
Cool to 40°C and emulsify the soft butter with a hand blender.
Continue to cool until below 45°F before placing in the cooler.
MERINGUE
INGREDIENTS
400 g sugar
200 g egg whites
DIRECTIONS
Combine sugar and enough water to make a wet sand.
Cook syrup to 118C, start whipping whites on high.
At 121 stream syrup into whipping egg whites, making sure the whites are at a soft peak before streaming sugar.
Whip until warm to the touch. Meringue should have a stiff peak.
CANDIED CITRUS
INGREDIENTS
300 g sugar
300 g egg whites
DIRECTIONS
Starting with cold water bring the citrus peel to a boil, strain. Repeat 2 more times.
Combine the sugar and water and bring to a boil, add the citrus peel and simmer until tender.
Cool and store in the syrup.
