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My version of the french lemon tart.

A childhood memory

By Chef Stephane Poussardin Your email (*) print


My version of the french lemon tart.

At a glance

Serves:
4
Difficulty:
Medium
Preparation:
30 mn + 2 horas min.
 
 

Stephane Poussardin

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Ingredients

    • ½ tray of wild strawberries
    • Fresh leaves of Melissa

    For the lemon cream:

    • 100g of sugar
    • Grated lemon peel ½
    • 100g of lemon juice
    • 100g of cream
    • 2 eggs
    • 15g of cornstarch
    • 15g of butter

     For the meringue:

    • 2 egg whites
    • 80g sugar

    For the crispy cookie:

    • 20gr flour
    • Grated lemon skin
    • 12gr melted butter
    • 14g Potato starch 
    • 50gr egg white
    • 20g Sugar
    • 1 pinch of salt

For the lemon cream:

  1. Mix all ingredients together then bring to a simmer, stirring until it reaches a creamy consistency. Allow to cool and then fill a plastic pastry bag. Reserve

For the crispy cookie:

  1. Mix the starch and flour with the sugar and salt, then add the egg whites and melted butter. Allow to stand for 1 hour.
  2. Roll it out onto a silicone sheet with a rolling pin, into thin strips (15cm x 2cm) and bake at 160 ° C about 6 min.

Assembling the dish:

  1. Beat the egg whites until you obtain stiff peaks and gradually add the sugar with a little grated lemon peel.
  2. With the pastry bag place the lemon cream on the cake in the shape of balls, do the same with the meringue (but using a spoon) making irregular shapes.

Tip

Now place the wild strawberries on top along with the Melissa leaves.

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