Deconstructed lemon tart


The classic lemon meringue pie reviewed in the perspective of a glass jar.


Recipe for 24

Lemon cream preparation

240 Ml
Lemon juice
275 Gr
310 Gr
4 Unit(s)
Egg yolk
35 Gr

Swiss meringue preparation

4 Unit(s)
Egg white
240 Gr

Crumble preparation

50 Gr
50 Gr
50 Gr
Wheat flour
50 Gr
Almond powder

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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