Deconstructed lemon tart
The classic lemon meringue pie reviewed in the perspective of a glass jar.
IngredientsRecipe for 24
Lemon cream preparation
Swiss meringue preparation
Preparation time: 45 min
Preheat your four at 375 °F
- General preparation
Rehydrate the gelatin in ice water for 2 to 3 minutes. In a bowl, beat eggs. Temper the butter for the lemon cream.
- Preparing the lemon cream
- Preparing the crumble
For the crumble, combine all dry ingredients in a kitchen-aid mixer. Allow to mix and begin introducing cold butter morsels. Stop mixing when it starts forming little crumbled pieces of dough. Pour out mixture onto a baking tray and bake for 12-15 minutes in the oven. Let cool.
- Preparing the meringue
In a bowl mix together egg whites and sugar. Using a whisk, bring up the egg whites to 40°C on a double boiler, or slightly warmer than body temperature or until all the sugar is melted. Off the heat, using an electric mixer, beat the egg whites until stiff and cooled down.
- To serve
To assemble serve a small amount of lemon cream using a piping bag at the bottom of glass jar. Sprinkle with a little crumble, then pipe on a small amount of meringue caramelize the top using a blow torch.
In order to have a stronger flavor, do not hesitate to add the zest of lemon in the cream. In addition, we also suggest using Meyers lemons because of their unique taste.
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