Lemon tartlet
Cooking Time
60 mins
Serving Suggestion
30 people
Difficulty
Allergy information
How to make Lemon tartlet
Mix all the ingredients together with the GOLD CUP® BACK until you have a homogenous dough
Store the dough overnight in the fridge
Roll the dough to 2.5 mm and shape your forms
Bake for 14 min at 170°C
Boil the lemon puree with the zest and 120 g sugar
Meanwhile mix the sugar, cornflour and egg yolks
Add some warm lemon puree to the mixture
Put this mixture back into the lemon puree and cook it like a custard cream
Allow to cool in the fridge
Add the whipped cream* with the cold lemon cream
Pour it into the baked tartlet
Boil the sugar and water to 121°C
Add the sugar to the whipped egg whites
Whip until cool
Pipe the meringue on the lemon tartlet with a Wilton douille (or French indented douille n°10, St-Honoré douille n°15, Plain douille n°11)
Brown the meringue by moving the torch, until you see the meringue starting to brown
Finish with some lemon zest
Notes & Variations
*VANDEMOORTELE ALTERNATIVES FOR A LIGHTER, CHEAPER AND MORE STABLE CREAM;
a) Make your own cream with GOLD CUP® CHANTY & GOLD CUP® SPECIAL:
Boil 1 l milk with 250 g sugar. Add 300 g GOLD CUP® SPECIAL & 300 g GOLD CUP® CHANTY and heat the mixture to 80°C. Whisk 3 egg yolks with some milk. Add the egg yolks to the mixture and mix for 7 minutes. Put the mixture in the fridge for 24 hours.
b) Ready-to-use preparation for whipping GOLD CUP® CHANTY DECO