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Lemon Meringue Tart
French lemon meringue tart, with sweet pastry crust, almond cream, lemon confit, lemon custard and Italian meringue. A gourmet and refined pastry, inspired by the famous restaurant in Menton.
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Critical Success Points
- • Cream the butter properly to avoid a crumbly dough.
- • Maintain the syrup temperature (121°C) for a stable Italian meringue.
- • Cool the lemon cream before adding the butter to prevent separation.
Safety Warnings
- • The 121°C syrup is very hot; handle with care to avoid burns.
- • Use kitchen gloves when handling the hot pan.
- • Do not let the sugar burn, it creates irritating fumes.
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