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
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