Recipes
Whisk the egg yolks with the sugar and add the softened butter. Switch to the paddle and add the sifted flour, baking powder. Keep refrigerated overnight and roll out the desired shape the next day. roll out to 4.5 mm and cut out 2 rectangles 55cm long (on silform). Bake at 150°c / 302°F.
Place all the ingredients in a mixing bowl on a double boiler. cook until the consistency of custard.
Bring the 3 ingredients to a full boil. Pour into small rectangle moulds.
Bring the lemon puree to a boil and add the milk. Mix the sugar with the corn starch and egg yolks, temper with the milk and pour back into the pan. Bring to a full boil while stirring (cook as custard). in a mixing bowl homogenize the pastry cream with the diced butter. Set aside to cool with a cling film on top.
Step 1: heat the sugar, trimoline, glucose and water to 130°c / 266°F and pour to egg whites and egg whites powder
Step 2: add the trimoline and cream of tartar.
- 15 g trimoline
- 1 g cream of tartar
Step3: addthemeltedgelatineandcitricacidattheend.
- 13 g gelatine
- 2 g citric acid or lemon juice - Vanilla bean or flavouring
Cook the sugar to 118°c / 244.4°F and pour into the whipped egg whites (italian meringue). Blend together the icing sugar and almond powder. Add the raw egg whites and make a smooth paste. Fold into the italian meringue. Bake at 150°c / 302°F for 12 mn. When baked, fill the shells with the lemon curd.
Pipe plain balls of lemon mousseline on the edges of the tart. Pipe the lemon curd in the centre. add the lemon macaroon, marshmallow and lemon jelly. Decorate with white chocolate sticks, candied lemon, and lime zest.
