Recipe made in collaboration with Chef Nico Mejía – Sicar Farms
6 Portions
Ingredients for the cream.:
9 egg yolks
215g sugar
7 lemon zest
150ml persian lemon juice
150ml water
120g Unsalted Butter
10g Gelatin
Crust for the tart:
270g Unsalted Butter
171g Powdered Sugar
450g Flour
108g Eggs
54g Almond Powder
7g Salt
Ingredients for the meringue:
250g Sugar
64g Water
90g Egg whites
Procedure for the cream:
In a bowl, add egg yolks, sugar, Persian lemon zest and juice, and complete with 150ml of water.
Place the bowl over a double boiler and cook until it reaches the desired consistency (creamy), stirring every 5 minutes.
Remove the bowl from the heat, add butter and beat until fully incorporated. Hydrate the gelatin and add it to the mixture.
Let it cool down and then refrigerate.
Pie crust base:
Cream the butter in a stand mixer. Add powdered sugar and continue beating. Add the rest of the ingredients. Reserve and chill.
Once cool, roll out to a thickness of 3mm. Cut to the desired size and place in the tart mold. Bake at 165°C for 15 minutes. Let it cool.
To make the meringue:
Mix the sugar and water in a small saucepan and bring it to a boil until it reaches 117o; while it reaches the desired temperature, in the mixer, beat the egg whites until they form soft peaks and, without stopping beating, gradually incorporate the syrup.
Keep beating until it cools down, at medium/high speed.
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Assembly:
Fill the tart completely with the lemon cream.
Using a pastry bag and tip, decorate the tart with the meringue.
Use a torch to toast the meringue until it turns golden brown.
