Lemon & meringue tart

Recipe for 140 tartlets


sicoly recipe Lemon & meringue tart
Sicoly chef recipe idea Jean-Sébastien CLAPIE

Recipe idea


TRUNK (HOTEL) Tokyo​

Ingredients

Sicoly


Frozen lemon juice

Lemon

cream


ingredients :

  • 280 g Sicoly® lemon juice 100 %
  • 400 g Eggs
  • 320 g Caster sugar
  • 4 g Gelatine
  • 160 g Butter

process :

In a saucepan, heat SICOLY® lemon juice, eggs, sugar and bring the mixture to 84°C.
Allow the mix to cool down to 70°C and add gelatin.
Allow to coold down again to 55°C and add softened butter (at room temperature) and mix with a bamix.
Pipe inside 35 mm mini tartlets moulds.

Italian

meringue


ingredients :

  • 200 g Egg white
  • 400 g Caster sugar
  • 100 g Water

process :

Heat water and sugar at 118°C. Pour over the half-beaten egg whites . Continue to mix with the blender until completely cold.

Assembly &

finishes


Pipe the Italian meringue on top of the lemon cream and burn with a blowtorch.