Citrus Meringue by Ruchit Harneja | Pastry Arts

Name: Citrus Meringue by Ruchit Harneja | Pastry Arts
Ingredients: 375 g yuzu purée; 20 g liquid glucose; 5 silver gelatin sheets, bloomed in cold water; 600 g white chocolate, 38%, melted; 750 g heavy cream, 36% fat, lightly whipped; 180 g egg yolks; 150 g granulated sugar; 180 g fresh Meyer lemon juice; 4 g Meyer lemon zest; 100 g salted butter, cubed; 5 g vanilla bean paste; 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

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A luxe twist on lemon meringue pie, this plated dessert layers yuzu namelaka, Meyer lemon curd & sweet lime for a bold, modern patisserie creation.

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