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LEMON MERINGUE TART

Tarte citron meringuee

STEP 1 : PÂTE SUCREE

  • 1000 g of flour

  • 480 g of Icing sugar

  • 180 g of almond powder

  • 3 g of salt

  • 300 g of potato starch

  • 600 g of butter or margarine

  • 34 g of YUMGO Whole Powder

  • 192 g of water (to hydrate the powder)

PROCESS

  1. Mix all dry ingredients together.

  2. Sand the powders with the butter.

  3. Mix Yumgo Whole Powder with water.

  4. Add to previous mixture and stir.

  5. Set aside in a cool place before use.

  6. Bake at 160°C for 25 minutes.

STEP 2 : LEMON CREMEUX 

  • 250 g of sugar

  • 15 g of NH pectin

  • 2 g of Baking soda

  • 43 g of Yumgo WHOLE POWDER

  • 207 g of lemon puree

  • 313 g of water

  • 5 g of lemon zest

  • 165 g of coconut oil

PROCESS

  1. Mix sugar, pectin, baking soda and Yumgo Whole Powder.

  2. Heat lemon puree, water and lemon zest to 45°C.

  3. Add powders.

  4. Pour onto coconut oil and blend.

  5. Cool quickly.

  6. Pour into baked shells.

STEP 3 : ITALIAN MERINGUE

  • 65 g of water 1

  • 200 g of sugar 

  • 11 g of Yumgo White Powder

  • 50 g water 2 ( to hydrate the powder)

  • 45 g of lemon juice  (to hydrate the powder)

PROCESS

  1. Make a syrup with the water 1 and sugar, then bake at 118°C.

  2. At the same time, place water 2 and lemon juice in the mixer bowl and add Yumgo White Powder.

  3. Whip Yumgo Whites until foamy and pour in the syrup slowly.

  4. Whip until stiff peaks appears.

  5. Pipe over the lemon cream until completely covered.

STEP 4 : FINISHING

  • 10 g of Icing sugar

PROCESS

  1. Sprinkle the Italian meringue with Icing sugar.

  2. Caramelize lightly with a blowtorch or for two minutes, in the oven at 230°C.

DOWNLOAD THE RECIPE

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