Hi guys!
Today, I made a tart using one of my favorite fruits, lemon!

I like lemon-flavored desserts and eat sour ones well,
Desserts with a strong sour taste have a lot of pros and cons.
So I made a recipe so that the sour taste is not too strong.

In the recipe, the proportion of butter is high, and the proportion of lemon juice is low, so the acidity is not strong and mild sourness is obtained.


▶Recipe (6 pieces of tart (diameter 7cm))

[Almond Short Crust]
150g cake flour or pastry flour
18g almond flour
56g Powdered Sugar
90 g butter
1 g salt
28 g eggs

[Lemon Cream]
60 g lemon juice
5g Lemon Zest
100 g eggs
60 g Egg yolk
50 g butter
53 g sugar
1 g Gelatin sheet (200 bloom)
4g Limoncello (Lemon Liquor)

[Italian meringue]
70g egg whites
140 g sugar
47 g water

*Storage: Refrigerate in an airtight container so that the surface does not dry out. Since the tart crust becomes damper as time goes by, it is most delicious to eat it on the day it is made. (Can be refrigerated for about two days) Frozen storage is also possible. When frozen, the tart crust may become less crispy.



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New to us-Philip Daniel Zach



Instagram:  / jadore________  
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