how to make lemon tart recipe 

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■Tart cloth
70g…butter
40g…Powder sugar
20g…egg yolk
130g…Flour
25g…Almond powder
① Soften the butter returned to room temperature and add powdered sugar.
② Add egg yolk and mix.
③ Sift the soft flour and almond poodle together.
④ When the whole is put together, wrap it and let it rest in the refrigerator for half a day.
* Gluten is generated when combining the powders for the purpose of putting it to sleep, so it is to cool down and calm the gluten. Let's use crispy tart dough.
⑤ Strike a piece of plastic wrap or strong powder to a thickness of 3 mm and fit it into the mold.
Don't forget the picket!
⑥ Let it rest in the refrigerator for about 30 minutes to 1 hour before baking.
* It will be an important work because the shape of the tart will be lost if you bake it as it is.
⑦ Bake in an oven preheated to 170 ℃.
⑧ When baking, take the rough heat and cool it, then coat the inside with white chocolate.
■Lemon cream
60g…Whole egg
40g…egg yolk
100g…Granulated sugar
100ml…Lemon juice
80g…butter
1/2…Lemon zest
Bring butter to room temperature and prepare
① Mix whole egg, egg yolk and granulated sugar in a bowl.
② Add lemon juice and heat over medium heat. When the concentration rises to about 75 ℃, remove from the heat.
Add lemon zest and cool to about 35 ℃ with ice water.
③ Combine with the butter returned to room temperature.
* Because it is hardened by the power of butter, if the temperature of Apareil Citron is too high, it will be loose!
④ Pour half of the apareil into the tart and mix the rest with the g Chantilly.
■ Italian meringue
70g…Granulated sugar
25ml…Water
60g…Egg white
10g…Granulated sugar
① Add water and granulated sugar to a pan to make a syrup at 118 ° C.
② Make soft meringue with egg white and granulated sugar. ‥
③ Add syrup to the standing meringue.
* Please use a hand mixer when making meringue.
The point is to put syrup so that the thread hangs so as not to hit the propeller.
④While mixing with a hand mixer, put in a cold squeezing bag and squeeze to the desired shape.
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