Lemon Tart
1.
Prepare dried lemon slices for garnish: Cut the lemon in half, then cut out four thin slices. Bake in an oven at 100°C for 30 minutes.
2.
To make candied lemon zest for garnish: Use a paring knife to peel off a few slices of lemon zest, and then cut into filaments.
3.
Use a planer to shave the remaining lemon zest into lemon zest, which is used to make lemon cream filling.
4.
Put cold water in the lemon zest into the pot, boil, turn off the heat, pour off the water, repeat this step three times to remove the bitterness of the lemon zest
5.
Heat the melted sugar (70g) and water (70g), add lemon slices, and simmer for 10 minutes.
6.
Prepare the tart crust: the butter (125 g) is melted at room temperature until a hole can be gently pressed with your fingers.
7.
Mix low-gluten flour and salt (5g) and sift.
8.
Use a spatula or fingers to mix the butter and flour until it has a crumb texture.
9.
Stir in granulated sugar (125 g).
10.
Dig a hole in the middle, beat with an egg (1), and stir with a spatula until the dough is moist.
11.
Knead the dough gently with your hands, wrap it in plastic wrap, and refrigerate for 30-40 minutes. In this step, avoid excessive rubbing to avoid tendons.
12.
Preheat the oven to 180°C. After refrigerating the tart crust, take it out and roll it to a thickness of 3mm, then transfer it into the mold.
13.
Fork a few small holes with a fork, cover with baking paper, and put in baking stone or soybeans or rice.
14.
Bake for 15 minutes. If the tart crust is still not cooked at this time, you can remove the baking stone and baking paper and bake for another 5 minutes until the edge of the tart crust is slightly browned.
15.
Make lemon syrup: water (50ml), sugar (50g), lemon juice, boil.
16.
To make lemon cream: beat the remaining 50 grams of sugar, eggs (1), and egg yolks (2) until thick and whitish.
17.
Sift the cornstarch into the egg batter.
18.
Cut and mix evenly.
19.
While stirring with a whisk, add the lemon syrup, stir well and add the lemon zest.
20.
Heat the mixture on a low heat, while stirring, heat to 85°C and turn off the heat.
21.
While hot, stir in the butter (30 g) cut into small pieces.
22.
Put the lemon butter on the plate, cover with plastic wrap, and refrigerate to cool down.
23.
When the lemon cream cools to room temperature, or 20-25°C, whip the light cream.
24.
Cut and mix in half of the whipped cream.
25.
Pour the mixture back into the whipped cream, cut and mix well.
26.
Pour into the tart crust and refrigerate for later use.
27.
To make Italian meringue: add water (35ml) to granulated sugar (105g) and heat.
28.
When the sugar water is heated to about 110°C, beat the egg whites (2 pcs) and salt (1 g).
29.
When the sugar water is heated to 120°C, pour in the sugar water while stirring continuously with an electric whisk until the egg whites are completely cooled.
30.
Use a piping bag to squeeze the meringue onto the lemon tart.
31.
Use a spray gun to spray out browned yellow, or bake it in an oven (220°C) until golden, insert dried lemon slices, sprinkle with candied lemon zest, and serve.
Tips:
1 Stir in the sugar directly during the tart crust making process. The sugar will not melt easily. You can add sugar and salt to the eggs and beat them for later use.
2 The butter used to make the tart crust must be melted at room temperature to a state where you can gently press the indentation with your fingers, otherwise the success rate will be reduced.
3 The last baking meringue can use spray gun or oven (220℃).
4 In this formula, the meringue will taste sweeter, but the lemon butter sauce will highlight the lemon aroma and sourness. It is better to taste the two together.
