Lemon meringue tart

Pastry recipe
E.J. Lee

E.J. Lee

Chef pâtissière, propriétaire du EJ Baking Studio & Dessert Café, Séoul, & Brand Ambassador Les vergers Boiron
E.J. Lee, aged 41, only began studying pastry when she was 23 because her parents didn’t want her to be a chef, so she took English and French literature at university. As an exchange student in Mo...
  1. Pâte sable

    Ingredients

    • Butter - 258g
    • Salt - 2g
    • Icing sugar - 163g
    • Ground almonds - 53g
    • Egg - 95g
    • Flour - 425g

    Combine in the mixing bowl the butter, salt, icing sugar, almond powder, eggs (room temperature).

     

    Gently mix on the mixer's medium speed with a paddle attachment until smooth and only then add sieved flour.

     

    Keep in the fridge overnight. Roll at 2mm thickness.

  2. Lemon Sponge Cake

    Ingredients

    • Egg - 60g
    • Sugar - 47g
    • Lemon (zest) - 2g
    • Weak flour - 36g
    • Corn starch - 12g
    • Butter - 54g

    Warm up the eggs in a bain-marie. Add sugar and lemon zest and whip them up.

     

    Add sugar, flour and corn starch previously sieved. Mix well with a paddle.

     

    Add melted butter and mix gently.

     

    Fill the mixture in tart shells and bake at 160℃ for 12 minutes.

    ▷ Tart shell:

    Diameter: 18cm in ring mold (size for 1 piece).

  3. Lemon Curd

    Ingredients

    • Lemon (zest) - 2g
    • Egg - 90g
    • Sugar - 58g
    • Butter - 38g
    • Gelatin (powder) - 2g
    • Water - 10g

    Pour eggs and sugar into a mixing bowl and whip them up.

     

    Boil lemon purée, lemon zest and butter, add to the egg mixture.

     

    Thicken the lemon cream and add gelatin. Sieve.

     

    Pour this cream into heart-shaped molds and freeze.

     

    ▷ Mini heart mold 

  4. Lemon Jelly

    Ingredients

    • Sugar - 20g
    • Pectin NH - 3g
    • Lemon (zest) - 1g

    Heat up the lemon purée to 50℃.

     

    Add sugar and pectin and boil up to 85℃, then cool it down.

     

    Mix it with lemon zest.

  5. Italian Meringue

    Ingredients

    • Sugar - 108g
    • Water - 36g
    • Egg white - 54g

    Boil lemon purée, water and sugar to 118℃.

     

    Add the syrup to the whipped egg whites and whip up at high speed.

  6. Assembly

    Boil lemon purée, water and sugar to 118℃.

     

    Add the syrup to the whipped egg whites and whip up at high speed.

    Assembly and finishing

    Assembly

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