Lemon Tart by Nicolas Lambert
We’re thrilled to feature this delicious lemon tart recipe by one of the best pastry chefs in the world.
Meet French-born Nicolas Lambert, voted as Asia’s Best Pastry Chef in 2018, and currently the Executive Pastry Chef at the Four Seasons in St. Petersburg.
Enjoy the recipe below!
Lemon Tart by Nicolas Lambert
Ingredients
Dough:
- 150 g butter
- 90 g sugar
- 250 g flour
- 30 g almond powder
- 1 egg
- 1 lemon zest
- 1 g salt
Lemon cream:
- 1 lemon zest
- 100 g sugar
- 3 eggs
- 80 g lemon juice
- 80 g cream
- 1 pinch salt
Italienne meringue:
- 1 egg whites
- 50 g sugar
- 1 pinch salt
- 30 g water
Instructions
How to Make the Dough:
- Start by mixing the butter with the sugar.
- Then add the almond powder, salt and the lemon zest.
- Add the egg and finish with the flour.
- Roll at around 3 mm ( 1/5 inch) and make a tart of 20 cm (8 inch) diameter. Cooking the tart for 20 minutes at 160 °C/ 320 ℉.
How to Make the Lemon Cream:
- Mix the sugar and the lemon zest to develop the aroma.
- Add the eggs, lemon juice, salt and cream.
- Pour inside the precooked tart shell and cook everything in the oven at 150 °C/ 302 ℉ for around 30 minutes.
How to Make Italienne Meringue:
- Whip the egg whites with the salt.
- Make a syrup with the water and sugar, let it boil for about 2 min. Then pour slowly over the beating egg whites.
- Pipe the meringue on top of the tart.
- Sprinkle icing sugar all over and caramelize in the oven on the grill position for 2 min maximum.
- Finish by adding some fresh lemon zest on top.
Notes
Tried this recipe?Let us know how it was!
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