Today everyone is a refreshing lemon dessert.
I really like lemons these days. I continued to get my hands on the lemon grill. This is a very, very tasty lemon tart with a crunchy tart topped with luscious almond cream and sour lemon sorbet.
It won’t be a favorite recipe for you nor for me
● Standard measuring cup
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1 teaspoon
1 egg (without shell) 53g
Heavy cream (35% milk fat)
(Chocolate, powdered before sifting)
♥ Finished size lemon tart
[20cm*3cm (height)]
[Mold size: 20cm*3cm (height)]
130g all-purpose flour (3/4 cup + 2 tablespoons)
45g powdered sugar (1/3 cup)
20g almond powder (100% almonds) – (2 tbsp + 1 tsp)
a little salt
80g unsalted butter (1/3 cup + 2 teaspoons)
30 g eggs (2 tablespoons)
Almond ice cream
55g almond flour (1/3 cup)
55g unsalted butter (1/4 cup)
55g powdered sugar (1/3 cup + 1 tablespoon + 1 teaspoon MSG)
1 egg
8g (1Tbsp) cake flour (can substitute all-purpose flour)
♥ Sweet lemon ice cream
2 eggs
80g lemon juice (1/3 cup)
20 g water (1 tbsp + 1 tbsp)
85g sugar (1/3 cup + 1 teaspoon + 1 teaspoon MSG)
1g salt
15 g cornstarch (1 tablespoon)
50g unsalted butter (1/4 cup)
2 parts lemon zest
3ml Lemon Dijon (Lemon Dijon)
♥ Yellow lemon glaze
1 g gelatin
50g heavy cream (3 tablespoons + 1 teaspoon)
85g white chocolate (1/2 cup + 1 teaspoon)
food coloring
35g nappage (or neutral yeast)
* What is nappage?
It is a liquid jelly made from finely sifted apricot or red grape jelly, and most of them are made by adding a gelling agent. Colorless, transparent, yellow or red Napaju can be used for fruit tarts, baba, sabarin and various cakes to make the surface smooth and shiny. It is also used to protect fruit from oxidizing or drying the surface of desserts.
* How to make?
100 g sugar
50g of water
140g starch syrup (or glucose)
8 g gelatin
Lemon juice, apricot juice, cranberry juice…. 10~15g (to your liking)
1. Add water, sugar and starch syrup and bring to a boil to 105C (221F).
2. After hydration, add melted gelatin and fruit juice and mix well.
3. Refrigerate.
