Lemon Meringue Tart Home Kit

The “Lemon Meringue Tart Home Kit” includes:

• Valrhona Ivory Chocolate Feves (1 Kg)
• McVitie's Digestive plain biscuit (250 g)
• Frozen Lemon Puree - no added sugar (1 Kg)
• Eggs (30')
• Caster Sugar (750 g)
• Lurpak unsalted butter (500 g)

Lemon Meringue Tart Recipe: (10 servings)

Make the Lemon cream 4 hours in advance, to set the cream.
Prepare the base with the digestive biscuit and the white chocolate and spread it in a ring of 18 cm.
Let it set 30 min in chiller. Then pipe the lemon cream over the base with a piping bag.
Pipe the Italian meringue and caramelize with a torch.

Digestive Base

150 g Digestive biscuit, 150 g Ivory Chocolate feves

• Melt the white chocolate.
• Grind the digestive biscuit to get a powder texture
• Combine the white chocolate with the digestive biscuit
• Use directly

Lemon Cream

155 g Frozen Lemon Puree, 4 Eggs, 240 g Caster Sugar, 300 g Unsalted Butter

• Warm the lemon puree
• Mix the eggs with the caster sugar
• Bring to boil the eggs mixture with the lemon puree
• Add the butter
• Store at +4°C

Italian Meringue

300g Caster Sugar, 100 g Water, 5 Egg whites

• Beat slowly the egg white with a whisk
• Cook the sugar and the water at 120°C, then pour over the egg white and continue to mix in high speed
• Use when the meringue texture gets firm.