Ingredients
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Dough:
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150 g Butter
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90 g Sugar
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250 g Flour
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30 g almond powder
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1 egg
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1 lemon zest
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1 g Salt
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Lemon cream:
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1 lemon zest
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100 g Sugar
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3 Eggs
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80 g Lemon Juice
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80 g Cream
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1 pinch Salt
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Italienne meringue:
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1 egg whites
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50 g Sugar
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1 pinch Salt
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30 g Water
Directions
We’re thrilled to feature this delicious 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.
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 3mm and make a tart of 20cm diameter. Cooking the tart for 20 minutes at 160C degrees.
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 150C degrees 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 2min. Then pour slowly over the beating egg whites. P
- ipe the meringue on top of the tart.
- Sprinkle icing sugar all over and caramelize in the oven on the grill position for 2min maximum.
- Finish by adding some fresh lemon zest on top.
