The Best Lemon Meringue Tart recipe

Instructions

Tart Shell:

Please watch my detailed “how to make a tart shell” video recipe.

Lemon Cream:

1. Bloom the gelatin in ice-cold water.
2. Add the lemon juice, passion fruit puree, egg yolk, eggs, and sugar all into the saucepan and start heating up. Bring it up to a thick consistency (soup).
3. Squeeze water out of gelatin and add it in.
4. Once the lemon curd cools down to 40~45℃ add in the room temp butter and blend.

Lemon Italian Meringue:

1. Bloom the gelatin in ice-cold water.
2. Make 118℃ sugar syrup by boiling water(30g) and sugar (117g).
3. Meanwhile, at the same time, whip the egg white (65g) and sugar (25g) to make a French meringue.
4. Pour the sugar syrup into the French meringue and continue to whip.
5. Melt the lemon juice + gelatin mixture using a microwave and add this in.
6. Whip until the Italian meringue cools down to room temp.
7. Store it in the fridge if not used immediately.

Assembly:

1. Pipe the lemon curd into the tart shells. Let it sit for a few hrs.
2. Pipe the Lemon Italian meringue in a tourbillon shape (Piping nozzle 1303 or 104)
3. Garnish with lemon zest.