Citrus Meringue by Ruchit Harneja | Pastry Arts

Ingredients

• 40 g salted butter, cold and cubed
• 40 g brown sugar
• 40 g all-purpose flour
• 40 g almond flour
• 2 g sweet lime zest
• 120 g whole eggs
• 68 g granulated sugar, divided
• 84 g almond flour
• 35 g unsalted butter, melted
• 30 g egg whites
• 85 g egg whites
• 170 g granulated sugar
• 1 g salt
• 5 g vanilla extract
• 100 g white chocolate, melted
• 100 g cocoa butter, melted
• 1 g fat-soluble lemon-yellow color
• 2 Meyer lemons, peeled and cut into thin strips
• 200 g granulated sugar
• 200 g water