Lemon meringue tart recipe | Taste of France®
Ferrandi Paris serve us up this lemon meringue tart recipe. A dessert that is worth all the effort!
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Cooking tools:
- Stand mixer
- Immersion blender
- Candy thermometer
- Instant-read thermometer
- Piping bag
- Tart ring
- Mold
- Paddle beater
- Offset spatula
- Whisk
- Saucepan
- Mixing bowl
- Grater
- Oven
- Stove
- Freezer
- Refrigerator
- Plastic wrap
Ingredients
- 1/3 cup (95ml) fresh lemon juice
- 2 tbsp (30ml) water
- 1½ tsp (6g) sugar
- 1/8 oz (3g) agar-agar
- 5 tbsp (2½oz/75g) butter, diced, at room temperature, plus extra for the ring
- 1/3 cup (1½oz/40g) confectioners’ sugar
- 2½ tbsp (½oz/15g) almond flour
- 1/8 tsp (1g) salt
- 1 tsp (5g) grated lemon zest
- 2 tbsp (1oz/30g) lightly beaten egg (about 1 egg)
- 1 cup (4½oz/125g) flour
- 2 /3 cup (150ml) fresh lemon juice
- 2 /3 cup (5¼oz/150g) lightly beaten egg (3 eggs)
- Scant 2 /3 cup (4¼oz/120g) sugar
- 1½ sheets (1 /8 oz/3g) gelatin
- 5 tbsp (2¾oz/75g) butter, diced, at room temperature
- 1 cup (7oz/200g) superfine sugar
- 1/3 cup (80ml) water
- Scant ½ cup (3½oz/100g) egg white
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