Lemon Meringue Tart Home Kit

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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.

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