Lemon Meringue Tart
Bake a tart shell blind to be filled with the chilled lemon cream.
Beat in a bowl :
6 – Eggs
4 – Yolks
In a stainless steel pot bring the following ingredients to a boil.
150gr (5 oz.) – Fresh Lemon Juice
250gr (1/2 pound) – Sugar
200gr (6 oz.) – Butter
When this comes to a boil add half of the hot liquid to the eggs, stir, add back to the pot and slowly bring to a boil stirring constantly with a whisk.
When it comes to a boil cook for one minute then strain and cool.
Fill the tart shell with the cold lemon cream which can be made a day in advance.
French Meringue :
Beat 3 fresh egg whites gradually adding 100gr (3 oz.) Sugar. When the whites are stiff,
fold in 100gr. (3 oz.). Put in a pastry bag and pipe out the pattern of your choice. Color with a bow torch or under a salamander. Serve Cold.