Lemon & meringue tart
Recipe for 140 tartlets
- 280 g Sicoly® lemon juice 100 %
- 400 g Eggs
- 320 g Caster sugar
- 4 g Gelatine
- 160 g Butter
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.
- 200 g Egg white
- 400 g Caster sugar
- 100 g Water
Heat water and sugar at 118°C. Pour over the half-beaten egg whites . Continue to mix with the blender until completely cold.
Pipe the Italian meringue on top of the lemon cream and burn with a blowtorch.