To watch the video, go to my Instagram @brunoalbouze. This recipe will featured on my Pastry Fundamental Courses – coming up this Fall!
You would need: a 8''/20cm diameter baked chocolate sugar dough shell. Lemon crémeux and Italian meringue. Toast meringue with a kitchen blow torch. Garnish with lime/Kaffir zest and lemon confit if desired.
Soak gelatin in cold water, and drain. In a medium size saucepan, gather lemon juice, zest, eggs and sugar. Bring to a boil whisking constantly. Remove from the heat, add gelatin and blend. When temperature reaches 140ºF/60ºC, add butter and mix well using an immersion blender. Fill baked tart shell with lemon cremeux and place in the refrigerator to set.