Lemon Cheese Tart

Lemon Cheese Tart

1. Microcolum cream cheese 100g, sugar 175g, icing sugar 50g, whipped cream 20g, fish film 5g, butter 180g, 2 lemons, 3 eggs, sweet flavored tower shell bottom and appropriate amount of lemon cheese batter. Material: Microcolumn 100g cream cheese, 20g sugar, 35g egg white, 20g light cream, a little lemon zest

2. Soften the microcolon cream cheese at room temperature, and beat the sugar and the cheese until it is fine and without particles.

3. Add whipped cream and mix well, add egg white and mix well, add lemon zest and mix well.

4. Fill the cheese batter into the tower shell until it is 7 minutes full, put it in an oven preheated to 170 and lower heat for 15 minutes until the shell is colored, and the surface of the batter is slightly colored, take it out and cool.

5. How to make lemon cream 75g lemon juice, 105g sugar, 5g fish film, 77g egg yolk, and 180g fish film are soaked in ice water to soften them. Take half of the sugar and egg yolk and mix well.

6. Mix the other half of the sugar and lemon juice and heat until boiling.

7. Pour the boiling juice into the egg yolk and stir evenly. Pour the custard back into the pot and heat it over low heat. Stir constantly to avoid the bottom of the custard until the color of the custard is white and the state is thick.

8. Put the fish film into the custard and stir and melt it.

9. When the custard is cooled to about 60°, add butter and stir well.

10. 50g granulated sugar, 50g powdered sugar, 45g egg white, beat the egg white and sugar until hard foaming, add the powdered sugar to the meringue and beat until it is stiff.

11. Fill the natural recesses on the surface of the cooled cheese tower with lemon cream, smooth it, and refrigerate.

12. The beaten meringue is extruded on the surface of the tower with flowers.

13. Bake the meringue with a gun to make the surface color. (The meringue after baking will have a caramel fragrance)

14. Then use lemon butter as a garnish.